Watermelon Crab Cups

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Watermelon Crab Cups

Submitted by RecipeDirect, Sunday, 13 June 2010

Description

The perfect brunch recipe.

Ingredients

At a glance

Appetizer

Main Course

Lunch

Fruit

Makes

46-48 servings

46 to 48 watermelon cups (see below)
3 Cups mayonnaise
3 cups sweet pickle relish
6 teaspoons minced fresh dill
3 cups chopped celery
3 cups chopped scallions
12 hard boiled eggs, chopped or grated
6 pounds cooked crabmeat, rinsed and picked over for shell

Methods/steps

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. 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. Make the filling by mixing together the mayonnaise, relish, dill, celery, scallions and hard-boiled eggs. Fold in the crab. Fill the watermelon cups and enjoy.

Additional Tips

Recipe Source: National Watermelon Board

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