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Crab, Cantaloupe, and Cashew Salad

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“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.”
READY IN:
30mins
SERVES:
4-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the crab met in a large bowl and remove any bits of shell or cartilage.
  2. 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. Put all dressing ingredients in a small bowl and whisk well to combine.
  4. Shortly before serving time, add the cashews and dressing to the salad, then toss gently to combine all ingredients.

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