Crab Meat 'N Melon Salad


1 pound lump crab meat
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
1/2 teaspoon pepper
crisp lettuce leaves
black olives or cherries for garnish
3 tablespoons lemon juice
1/4 cup diced pimiento
1/2 cup walnuts, chopped
1 teaspoon salt
1/2 teaspoon onion powder
1 or 2 honeydew melons
Remove any bits of shell from crab meat and drain on paper
towels. Place in bowl, toss with lemon juice. Add chopped celery,
pimiento, green pepper, walnuts, mayonnaise, salt, pepper and onion
powder. Toss carefully, cover and chill. Melons should be chilled in
advance and sliced according to number of servings needed. Slice melon
into rings - one slice per person. Scoop out seeds and membrane; peel
off rind. Place each melon ring onto a crisp lettuce leaf; spoon crab
meat mixture into center of each ring. Decorate with black olives or
cherries if available. (Melons may also be cut lengthwise into boats,
then filled with crab meat mixture.)

» This recipe is credited to Mrs. Edward Osell of Claymont, DE
and was the Third Place Senior Cold Plate Winner in the 1972 National
Hard Crab Derby in Crisfield, MD.