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Eastern Shore Crab Salad with Cantaloupe

This recipe was shared with us by Chef John Shields. John owns & operates Gertrude's inside the Baltimore Museum of Art. John is very enthusiastic about Chesapeake Bay Cooking which also happens to be the title of his cookbook. You should check it out. The following recipe best epitomizes the homey cuisine of Maryland's Eastern Shore.

1 pound backfin crabmeat, picked over
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons minced green onion
1/4 cup diced apple
3/4 cup Master Choice mayonnaise
1/4 cup America's Choice sour cream
1 tablespoon Master Choice honey
2 tablespoons chopped mint
Dash of Worcestershire sauce
Dash of Master Choice hot sauce
Juice of 1/2 lemon
salt & pepper
3 small, ripe cantaloupe, halved and seeded
Sprigs of mint for garnish

Combine the crabmeat, peppers, onion and apple in a large bowl. In a small bowl, combine the mayonnaise, sour cream, honey, chopped mint, Worcestershire, Tabasco and lemon juice. Stir well. Pour this over the crab mix and toss gently. Season with salt & freshly-cracked black pepper.

Place each melon half, cut side up, on an individual salad plate. Divide the salad mix evenly among the melon halves, mounding the salad in the hollow centers. Garnish with the mint sprigs and serve.

Subj: Comments/questions about'Crab Salad with Cantaloupe' Recipe
Date: 6/29/00 12:54:24 PM Eastern Daylight Time

This recipe (crabmeat salad w/ cantaloupe) is absolutely fantastic! It received rave reviews when served to friends. They all wanted a copy. I told them where to find it.

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