Crabmeat Salad in Halved Honeydew Melons

• 1 pound fresh jumbo lump crabmeat, picked over to remove any shells
• 1/4 cup light mayonnaise
• 1/4 cup Puttanesca Sauce, recipe follows
• 2 tablespoons finely chopped green onions
• 1 teaspoon Dijon mustard
• 2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate

1. In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard.
2. Toss gently to combine.
3. Spoon crab mixture into halved melons and serve.
4. 2 teaspoons olive or vegetable oil
5. 1 medium onion, chopped
6. 2 tablespoons minced garlic
7. 2 (28-ounce) cans crushed tomatoes
8. 1 cup pitted Greek (kalamata) olives, halved
9. 3 tablespoons drained capers
10. 2 teaspoons anchovy paste
11. 1/2 teaspoon salt
12. 1/2 teaspoon crushed red pepper flakes
13. 1/2 cup red wine, optiona)
14. Heat oil in a large saucepan over medium heat.
15. Add onion and garlic and saute 2 minutes.
16. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.
17. Add the wine and bring mixture to a boil.
18. Reduce heat and simmer 15 minutes.

lump crabmeat, light mayonnaise, puttanesca sauce, green onions, mustard, honeydew melons

Taken from www.foodnetwork.com/recipes/robin-miller/crabmeat-salad-in-halved-honeydew-melons-recipe.html (may not work)