Ingredients with Measurements:
- 1 medium-sized cantaloupe
- 1 pound of cooked crab meat
- 1/2 cup of mayonnaise
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh lettuce leaves for serving
Special equipment needed:
- A sharp knife
- A large spoon
- A mixing bowl
- A serving platter
Step-by-step instructions:
1. Cut the cantaloupe in half and remove the seeds with a spoon.
2. Using a sharp knife, cut a thin slice off the bottom of each cantaloupe half to create a stable base.
3. Scoop out the flesh of the cantaloupe halves with a spoon, leaving about 1/2 inch of flesh around the edges.
4. In a mixing bowl, combine the cooked crab meat, mayonnaise, chopped red onion, chopped celery, chopped fresh parsley, Dijon mustard, lemon juice, salt, and pepper. Mix well.
5. Stuff the crab salad mixture into the cantaloupe halves, dividing it evenly between the two halves.
6. Place the stuffed cantaloupe halves on a serving platter lined with fresh lettuce leaves.
7. Chill the stuffed cantaloupe in the refrigerator for at least 30 minutes before serving.
8. Serve the stuffed cantaloupe with additional lettuce leaves and lemon wedges for garnish.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes
Temperature:
Chill in the refrigerator before serving.
Serving size:
Serves 2-4 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 15g
Fiber: 2g
Sugar: 12g
Sodium: 800mg
Substitutions for ingredients:
- Instead of crab meat, you can use cooked shrimp, lobster, or chicken.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of red onion, you can use shallots or green onions.
- Instead of Dijon mustard, you can use whole-grain mustard or honey mustard.
- Instead of parsley, you can use cilantro or basil.
Variations:
- Add diced avocado or mango to the crab salad mixture for extra flavor and texture.
- Top the stuffed cantaloupe with chopped nuts or crumbled bacon for added crunch.
- Serve the stuffed cantaloupe on a bed of mixed greens or arugula for a more substantial salad.
Tips and tricks:
- Make sure to choose a ripe and sweet cantaloupe for the best flavor.
- Use a sharp knife to cut the cantaloupe and remove the flesh to avoid damaging the skin.
- Chill the stuffed cantaloupe in the refrigerator before serving to allow the flavors to meld together.
- Use a melon baller to create small balls of cantaloupe to add to the crab salad mixture for extra sweetness and texture.
Storage instructions:
Store any leftover stuffed cantaloupe in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and does not need to be reheated.
Presentation ideas:
Serve the stuffed cantaloupe on a large platter with additional lettuce leaves and lemon wedges for garnish.
Garnishes:
- Fresh herbs such as parsley, cilantro, or basil
- Lemon wedges
- Chopped nuts or crumbled bacon
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
- Sparkling water with a slice of lemon or lime
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or bell peppers
- Roasted potatoes or sweet potatoes
- Garlic bread or crusty bread
Troubleshooting advice:
- If the crab salad mixture is too dry, add more mayonnaise or a splash of lemon juice to moisten it.
- If the cantaloupe halves are not stable, cut a larger slice off the bottom to create a more stable base.
Food safety advice:
- Make sure to use cooked crab meat and store any leftovers in the refrigerator.
- Wash all produce thoroughly before using.
- Use a clean cutting board and knife to avoid cross-contamination.
Food history:
Stuffed cantaloupe is a classic dish that was popular in the 1950s and 1960s. It was often served at dinner parties and special occasions as a fancy appetizer or salad.
Flavor profiles:
This dish is sweet, savory, and refreshing. The sweetness of the cantaloupe pairs well with the savory crab salad mixture, while the lemon juice and Dijon mustard add a tangy note.
Serving suggestions:
Serve the stuffed cantaloupe as a light lunch or dinner, or as an appetizer for a special occasion or dinner party.
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