Alive and Cooking

Crab and Cantaloupe Cocktail

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1/2 rockmelon (cantaloupe), seeds removed

300 g cooked crab meat flesh

1/2 red onion, finely chopped

1/2 tsp smoked paprika

10 mixed cherry tomatoes, roughly finely chopped

100 g iceberg lettuce, finely shredded

1 lemon wedge

4 tbsp mayonnaise

1/2 tbsp white balsamic vinegar

Sea salt flakes


Slice a thin strip of rockmelon skin off the bottom of the half to keep it steady. To make the rockmelon tomato filling, remove a small amount of flesh to create the bowl shape and roughly chop.

Slide the rockmelon into a bowl with the onion, tomatoes, a pinch of salt and smoked paprika, vinegar and mix thoroughly. Spoon in the mayonnaise and mix again.

Into the rockmelon, place the lettuce in the bottom, spoon in the rockmelon tomato filling, place the crab mixture on top, a sprinkle of paprika, salt and the lemon wedge placed on the side.

Crab and Cantaloupe Cocktail