Crab on Melon Appetizer

This recipe is taken from the 1982 Milk Calendar. A mouth-watering combination of hot on cold. Use melon or avocado or apple. Perfect for an appetizer, lunch or company.

  • Prep: 10 min
  • Cooking: 20 min
Yields 6 servings
crab on melon appetizer

Ingredients

  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 2 tbsp (30 mL) fresh chives chopped
  • 2 tbsp (30 mL) fresh parsley chopped
  • 1/4 tsp (1 mL) cayenne pepper
  • 1/4 tsp (1 mL) celery salt
  • 1/4 tsp (1 mL) garlic powder
  • 1 cup (250 mL) Canadian mozzarella cheese shredded
  • 6 oz (180 g) canned crabmeat drained and flaked
  • 1 melon or cantaloupe peeled and sliced

Preparation

In a medium saucepan, melt butter; add flour and stir to make a smooth paste. Gradually add milk, stirring constantly; cook until thick and bubbly, about 5 min.

Add chives, parsley and seasonings; mix thoroughly. Add cheese, stirring just until melted. Remove from heat and add crabmeat.

Spoon over thin slices of melon.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 176 Calories
Protein: 13 g
Carbohydrate: 12 g
Fat: 9 g
Fibre: 1 g
Sodium: 295 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 186 mg
Vitamin C: 61 %
Vitamin B12: 38 %
Selenium: 30 %
Vitamin A: 25 %