Post by Nooney on Oct 4, 2006 17:28:32 GMT -5
I got this recipe from Weight Watchers. I have yet to try it, but it does sound scrumptious! And only 6 points a serving! I have it posted at recipezaar if anyone wants any of the other nutritional info on it.
1/2 cup reduced-calorie mayonnaise
2 medium scallions, finely chopped
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons sweet red peppers, minced
1 tablespoon onions, minced
1 tablespoon fresh parsley, minced
1 tablespoon sweet pickle relish
1 tablespoon Dijon mustard
1/8 teaspoon table salt
1 lb lump crabmeat, fresh, picked over to remove any shells (you can also substitute shrimp or lobster)
2 small cantaloupe, halved and seeded
1 tablespoon chives, fresh, finely chopped
Place mayonnaise, scallions, ketchup, lemon juice, red pepper, onion, parsley, relish, mustard and salt in a blender or food processor; blend until smooth (add a touch of water to obtain a thinner dressing consistency, if desired).
Put crabmeat in a medium bowl and toss with mayonnaise mixture (add as much or as little as desired).
Slice a sliver off the bottom of each melon half so it will sit flat on a plate; spoon about 1 cup of crabmeat salad into each half, garnish with chives and serve. Yields half a filled melon per serving.
1/2 cup reduced-calorie mayonnaise
2 medium scallions, finely chopped
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons sweet red peppers, minced
1 tablespoon onions, minced
1 tablespoon fresh parsley, minced
1 tablespoon sweet pickle relish
1 tablespoon Dijon mustard
1/8 teaspoon table salt
1 lb lump crabmeat, fresh, picked over to remove any shells (you can also substitute shrimp or lobster)
2 small cantaloupe, halved and seeded
1 tablespoon chives, fresh, finely chopped
Place mayonnaise, scallions, ketchup, lemon juice, red pepper, onion, parsley, relish, mustard and salt in a blender or food processor; blend until smooth (add a touch of water to obtain a thinner dressing consistency, if desired).
Put crabmeat in a medium bowl and toss with mayonnaise mixture (add as much or as little as desired).
Slice a sliver off the bottom of each melon half so it will sit flat on a plate; spoon about 1 cup of crabmeat salad into each half, garnish with chives and serve. Yields half a filled melon per serving.
