Crab in Cantaloupe Baskets

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Category : Fish And Sea Food

Recipe : Crab in Cantaloupe Baskets

Makes 4 servings

1/3 cup + 2 teaspoons plain nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh tarragon
leaves 1 tablespoon minced scallion
1 tablespoon white wine tarragon vinegar
2 small cantaloupes
8 ounces cooked crabmeat, flaked
1/2 cup coarsely chopped celery
2 cups watercress leaves

To prepare dressing, in mini-food processor or blender, combine yogurt,
mayonnaise, parsley, tarragon, scallion and vinegar; puree until smooth. Set
aside.
Cut cantaloupes in half crosswise; remove and discard seeds. Scoop out
cantaloupe pulp, leaving shells intact; cut pulp into 3/4" chunks.
In medium bowl, combine crabmeat, celery and cantaloupe chunks. Line
cantaloupe shells with watercress; divide crabmeat mixture evenly among lined
shells. Top each portion with one-fourth of the dressing.

SERVING (1 1/2 CUPS CRAB MIXTURE, 1/2 CUP WATERCRESS, 2
TABLESPOONS DRESSING) PROVIDES: 3/4 Fat, 2 Fruits, 1 1/4 Vegetables, 1
Protein, 10 Optional Calories.

PER SERVING: 176 Calories, 4 g Total Fat, 1 g Saturated Fat, 60 mg Cholesterol, 256
mg Sodium, 22 g Total Carbohydrate, 3 g Dietary Fiber, 15 g Protein, 158 mg Calcium .