Source: dLife

Crab, melon, and a creamy lemon dressing all enhance the flavor of this green salad.

Servings

1 lb cooked crab , drained and picked through to remove any cartilage or shell
0.25 cup chopped red bell peppers
0.25 cup chopped yellow bell peppers
6 fresh basil leaves , chopped
0.25 cup fresh chives , minced
0.25 cup light mayonnaise
1 tsp dijon mustard
1 tsp fresh lemon juice
1 pinch black pepper
1 cantaloupe , about 1 1/2 pounds, cut into quarters and seeded
6 oz salad greens , washed and crisped
1 pinch paprika (optional)

1 In a bowl, combine crabmeat, bell peppers, basil, and chives.
2 In a small cup, mix mayonnaise, mustard, lemon juice, and pepper. Spoon over crabmeat mixture and toss lightly to mix.
3 Peel cantaloupe and cut each quarter into three wedges.
4 Arrange salad greens on 4 large plates. Place cantaloupe wedges in a fan over the greens.
5 Top with an equal portion of crab meat mixture. Sprinkle each serving with paprika (if using).

This salad, with more crab added, makes a meal in itself.