Crab-and-Pomegranate Appetizer

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Yield:
4 servings (serving size: 3 cantaloupe slices, 1 ounce crabmeat, and 2 tablespoons seeds)
November 1999
RECIPE BY Cooking Light

Ingredients

  • 4 ounces lump crabmeat, drained and shell pieces removed
  • 1/2 (2-pound) cantaloupe, peeled, seeded, and cut lengthwise into 12 slices
  • 1 tablespoon fresh lime juice
  • 1/2 cup pomegranate seeds

Nutritional Information

  • Calories 65
  • Caloriesfromfat 10%
  • Fat 0.7g
  • Satfat 0.1g
  • Monofat 0.1g
  • Polyfat 0.3g
  • Protein 6.5g
  • Carbohydrate 9g
  • Fiber 0.5g
  • Cholesterol 28mg
  • Iron 0.5mg
  • Sodium 85mg
  • Calcium 37mg

How to Make It

Arrange crabmeat in center of platter, and arrange cantaloupe around crabmeat. Sprinkle lime juice over the crabmeat and the cantaloupe. Top with the pomegranate seeds.

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