Crab, Cantaloupe, and Cashew Salad

• 1 lb crabmeat, broken into bite-sized pieces
• 1 medium cantaloupe, cut in half and seeded
• 1 cup diced celery (or sliced )
• 12 cup sliced scallion, including some green tops
• 14 cup golden raisin
• 14-12 cup coarsely chopped cashews, to taste
• 34 cup nonfat plain yogurt
• 1 12 teaspoons curry powder (can include some hot)
• 2 tablespoons finely chopped shallots or 2 tablespoons mild onions
• 1 tablespoon fresh lime juice (or fresh lemon juice)

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.
3. Add it to the crab meat along with the remaining salad ingredients EXCEPT the cashews.
4. Chill the mixture.
5. Put all dressing ingredients in a small bowl and whisk well to combine.
6. Shortly before serving time, add the cashews and dressing to the salad, then toss gently to combine all ingredients.

crabmeat, cantaloupe, celery, scallion, golden raisin, cashews, nonfat plain yogurt, curry powder, shallots, lime juice

Taken from www.food.com/recipe/crab-cantaloupe-and-cashew-salad-512797 (may not work)