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    Servings: Not specified

    Directions

    In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.

    Spoon crab mixture into halved melons and serve.

    Puttanesca Sauce:

    Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

    Ingredients
    • 1 pound fresh jumbo lump crabmeat, picked over to remove any shells
    • 1/4 cup light mayonnaise
    • 1/4 cup Puttanesca Sauce, recipe follows
    • 2 tablespoons finely chopped green onions
    • 1 teaspoon Dijon mustard
    • 2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate
    • Puttanesca Sauce:
    • 2 teaspoons olive or vegetable oil
    • 1 medium onion, chopped
    • 2 tablespoons minced garlic
    • 2 (28-ounce) cans crushed tomatoes
    • 1 cup pitted Greek (kalamata) olives, halved
    • 3 tablespoons drained capers
    • 2 teaspoons anchovy paste
    • 1/2 teaspoon salt
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 cup red wine, optiona)

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings

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