Ingredients
-
-
1
-
1
-
1
-
1/2
-
1/4
-
1/4 - 1/2
-
-
3/4
-
1 1/2
-
2
-
1
-
-
-
Directions
Crab, Cantaloupe, and Cashew Salad, Shellfish and fruit have a natural affinity Substitute surimi or cooked shrimp for the crab, and honeydew or papaya for the cantaloupe, and dry-roasted peanuts for the cashews It’s all good! From Jane Brody’s Good Seafood Book , 1994 Makes 4 to 6 main course servings, or 8 to 10 appetizers , Shellfish and fruit have a natural affinity Substitute surimi or cooked shrimp for the crab, and honeydew or papaya for the cantaloupe, and dry-roasted peanuts for the cashews It’s all good! From Jane Brody’s Good Seafood Book , 1994 Makes 4 to 6 main course servings, or 8 to 10 appetizers
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Steps
|
1
Done
|
Place the Crab Met in a Large Bowl and Remove Any Bits of Shell or Cartilage. |
|
2
Done
|
Scoop Out the Cantaloupe Flesh With the Small End of a Melon Baller, or Cut the Melon Flesh Into 1/2 Inch Cubes. Add It to the Crab Meat Along With the Remaining Salad Ingredients Except the Cashews. Chill the Mixture. |
|
3
Done
|
Put All Dressing Ingredients in a Small Bowl and Whisk Well to Combine. |
|
4
Done
|
Shortly Before Serving Time, Add the Cashews and Dressing to the Salad, Then Toss Gently to Combine All Ingredients. |
