Crabmeat Salad in Halved Honeydew Melons

1. 1

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

2. 2

   Toss gently to combine.

3. 3

   Spoon crab mixture into halved melons and serve.

4. 4

   2 teaspoons olive or vegetable oil

5. 5

   1 medium onion, chopped

6. 6

   2 tablespoons minced garlic

7. 7

   2 (28-ounce) cans crushed tomatoes

8. 8

   1 cup pitted Greek (kalamata) olives, halved

9. 9

   3 tablespoons drained capers

10. 10

    2 teaspoons anchovy paste

11. 11

    1/2 teaspoon salt

12. 12

    1/2 teaspoon crushed red pepper flakes

13. 13

    1/2 cup red wine, optiona)

14. 14

    Heat oil in a large saucepan over medium heat.

15. 15

    Add onion and garlic and saute 2 minutes.

16. 16

    Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.

17. 17

    Add the wine and bring mixture to a boil.

18. 18

    Reduce heat and simmer 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.