Crab, Cucumber, and Cantelope Salad

Yield: 4 Servings


For the salad:
  • 1 pound Lump Crabmeat
  • 2 cups Cucumber (peeled, seeded and diced)
  • 2 cups Cantelope (peeled, seeded and diced)
  • 1 cup Tomato (peeled, seeded and diced)
    For the sauce:
  • ½ cup Mayonaisse
  • ¼ cup Dijon Mustard
  • 1 tsp. Old Bay Seasoning
  • ½ Tbsp. Worcestershire

Using a ring mold, layer the cucumber, cantelope, tomato, and crabmeat with the crabmeat being the item on the top. Refrigerate for 1 hour and gently remove the ring before serving.

Mix the mayo, mustard, Worcestershire and Old Bay in a bowl and place in a squeeze bottle.

Use the sauce to decorate the plate.