Weight Watchers Crabmeat Salad in Cantaloupe

• 12 cup reduced-calorie mayonnaise
• 2 medium scallions, finely chopped
• 2 tablespoons ketchup
• 2 tablespoons fresh lemon juice
• 2 tablespoons sweet red peppers, minced
• 1 tablespoon onion, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon sweet pickle relish
• 1 tablespoon Dijon mustard
• 18 teaspoon table salt
• 1 lb lump crabmeat, fresh, picked over to remove any shells (you can also substitute shrimp or lobster)
• 2 small cantaloupe, halved and seeded
• 1 tablespoon chives, fresh, finely chopped

1. Place mayonnaise, scallions, ketchup, lemon juice, red pepper, onion, parsley, relish, mustard and salt in a blender or food processor; blend until smooth (add a touch of water to obtain a thinner dressing consistency, if desired).
2. Put crabmeat in a medium bowl and toss with mayonnaise mixture (add as much or as little as desired).
3. Slice a sliver off the bottom of each melon half so it will sit flat on a plate; spoon about 1 cup of crabmeat salad into each half, garnish with chives and serve.
4. Yields half a filled melon per serving.

mayonnaise, scallions, ketchup, lemon juice, sweet red peppers, onion, fresh parsley, sweet pickle, mustard, salt, lump crabmeat, cantaloupe, chives

Taken from www.food.com/recipe/weight-watchers-crabmeat-salad-in-cantaloupe-186584 (may not work)