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Watermelon Crab Cups

Published: August 1, 2005
Photo by National Watermelon Promotion Board
6-8 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 cleaned

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.” (Use the hollowed out watermelon for something else, or snack on it 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.  

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

3. Fill the watermelon cups and enjoy. Makes 6 to 8 servings.

recipe courtesy of National Watermelon Promotion Board

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