Melon Stuffed With Crab Salad
- Total Time
- 30 minutes
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Ingredients
- 2medium zucchini, cut into small dice
- 1pound jumbo lump crab meat, picked over for shells
- 1cup ripe honeydew melon, cut into ¼-inch cubes
- 1yellow bell pepper, cored and cut into small dice
- 3tablespoons chopped fresh mint
- 4teaspoons chopped fresh basil
- 1jalapeno, seeded and minced
- ½teaspoon grated lemon zest
- 2tablespoons fresh lemon juice
- 3teaspoons salt
- Freshly ground pepper to taste
- 1large ripe honeydew melon, quartered lengthwise, seeds scooped out
Nutritional analysis per serving (4 servings)
290 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 38 grams sugars; 25 grams protein; 1652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
- Step 2
Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.
Private Notes