Salad Recipes

Crab Salad recipe

A hearty crab salad served in a sweet and tender cantaloupe makes for a savory and sweet salad that is a meal in itself. Tender crab meat, crisp celery and zesty lemon juice are served in a cantaloupe for the perfect summer salad.


  • 16 oz crab meat
  • 1 medium cantaloupe
  • 3/4 c. celery, minced
  • 3/4 c. mayonnaise
  • 1 Tbsp chopped parsley
  • 2 Tbsp lemon juice
  • t tsp lemon juice
  • 1/2 tsp Old Bay seasoning


  1. In large bowl combine the mayonnaise, parsley, lemon juice, and seasoning in a suitably sized mixing bowl.

  2. Add the celery and crab meat and mix thoroughly. Transfer to airtight container and refrigerate for 2 hours or until ready to serve.

  3. Slice the cantaloupe in half and remove and discard the seeds. Cut a small flat slice on the bottom of the cantaloupe to make it stand up.

  4. Fill the cantaloupe with the crab salad and serve.

Author: Catherine Herzog.

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16 ozabout 454g (453.592 grams based on 28.3495 grams in an ounce)
¾ cupabout 177ml (177.4425 mililitres based on 236.59 mililitres in a US cup)


Published: January 4, 2012
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Published by Starsol