Crab Salad recipe
16 oz of crab meat.
1 medium cantaloupe.
¾ cup of celery, finely sliced.
¾ cup of mayonnaise.
1 tablespoon of chopped parsley.
2 teaspoons of lemon juice.
½ teaspoon of Old Bay seasoning.
Combine the mayonnaise, parsley, lemon juice, and seasoning in a suitably sized mixing bowl.
Add the celery and crab meat and mix throughly.
Refrigerate until time for serving.
Slice the cantaloupe in half and remove and discard the seeds.
Cut a small flat slice on the bottom of the cantaloupe to make it stand up.
Fill the cantaloupe with the crab salad and serve.
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