Spiced Melon Cocktail

20 minutes Prep: 20 minutes

692 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	each	honeydew melon	cut in half, seeded
1 1/2	cups	heavy whipping cream
1 1/2	cups	mayonnaise
2	teaspoons	lemon juice
1	teaspoon	paprika
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1/2	teaspoon	worcestershire sauce
2	tablespoons	tomato paste
8	ounces	crab meat	flaked
8	each	radicchio leaves	optional
1	slices	lemon	optional
1	x	lime	optional, slices
1	x	mint leaves	optional

Directions

Scoop melon in balls.

To make dressing, whip cream until soft peaks form.

Mix in mayonnaise, lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato paste.

Stir crabmeat into dressing.

Lightly mix in melon and toss ingredients gently until coated.

Arrange shredded radicchio, lemon and lime slices, and mint leaves.

Add your comment

Categories this recipe belongs to

Appetizers

Nutrition Facts

Serving Size 221g

Amount per Serving

Calories 692 82% of calories from fat

	% Daily Value*
Total Fat 63.0g	97%
Saturated Fat 25.0g	125%
Trans Fat 0.0g
Cholesterol 174mg	58%
Sodium 784mg	33%
Total Carbohydrate 26.0g	9%
Dietary Fiber 1.0g	3%
Sugars 7.0g
Protein 10.0g	19%

Vitamin A	40%		Vitamin C	9%
Calcium	11%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for French: Page 8

Last Recipes Viewed

Recipe Bite

Chives

by Laurie

History - Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.'...

Member Review

Marmaliga

this recipe would taste a lot better if there were sauteed onions and then baked in the oven for about 20 minutes at 350 degrees. Please don't think me a miss no-it-all, but this recipe was made on Sundays every week for too many years.

Reviewed by Loewus