Crab and Cantaloupe

By NickiR

Ingredients

• 2 lg. cans crab meat
• 2 cantaloupes, refrigerated and cut in half
• 1 cup chopped celery
• 1/2 cup chopped nuts
• 1 Tbsp. mayonnaise
• 1/2 cup sour cream
• 2 Tbsp. chutney
• 1 1/2 Tbsp. brown sugar
• 1 1/2 tsp. lemon juice

Preparation

Step 1

Drain the crab, put in a bowl and break it up.

Scoop out the melon in little pieces and add to the crab. Add the celery and the nuts.

Zigzag the tops of the cantaloupes with a sharp knife. Fill the cantaloupe shells with the crab mixture. Cover with plastic wrap and refrigerate, removing 1/2 hour before serving.

In a bowl mix together the mayonnaise, sour cream, chutney, brown sugar and lemon juice. Cover and refrigerate.

When ready to serve, pour the sauce over the cantaloupe.