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Watermelon Crab Cups

(1 Votes)
Updated March 21, 2016
SERVES
6
COOK TIME
5 Min

Watermelon and crab? Are we sure we got that right? Well, yes indeed! You'd never know it but watermelon and crab are a shockingly tasty combination. A little bit o' sweet, a little bit o' savory, and what do you have? Why you've got a sophisticated dish like this, that's what!

What You'll Need:
  • 6 to 8 watermelon cups (see below)
  • 1/2 cup mayonnaise
  • 1/2 cup sweet pickle relish
  • 1 teaspoon minced fresh dill
  • 1/2 cup chopped celery
  • 1/2 cup chopped scallions
  • 2 hard boiled eggs, chopped or grated
  • 1 pound cooked crabmeat, rinsed and picked over for shell
What To Do:
  1. Make the watermelon cups by cutting 3 inch tall and 3-inch wide cylinders of seedless watermelon. Hollow out the cylinders to form 'cups' reserving the watermelon from the center for another use or to snack on while cooking.
     
  2. Once the cups are made, keep them on a paper towel until ready to fill and serve. The cups can be made ahead of time and covered on a tray and refrigerated until ready.  
     
  3. Make the filling by mixing together the mayonnaise, relish, dill, celery, scallions, and hard-boiled eggs. Fold in the crab. 
     
  4. Fill the watermelon cups and enjoy.
Notes

Adapted from the National Watermelon Promotion Board.

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