Melon stuffed with crab meat
Instructions
Beheaded melons to three-quarters of their height, retrieve the pulp with a scooper and put it aside, remove the seeds and fibrous parts.
Mix in a bowl the pineapple, apples, orange slices, add the crab meat.
Scalded the peppers in boiling water, drain them, cut into strips and add to the mixture.
Join also the mushroom heads, pickled cherries pitted and cut in half.
Sauce preparation: dilute the sugar with 3 tablespoons of hot water, add the lemon juice and orange juice.
Add maraschino, ginger syrup and chopped Mint.
Pour the sauce into the bowl, mix, let stand for half an hour, then add the ox tongue and candied walnuts.
Melons filled with the mixture, cover them with the top that acts as a lid.
Put the melon pulp in a serving dish.
Roofless melons on the table and serve with the salad pieces of melon pulp.
Served with toasted bread and butter curls.
Ingredients and dosing for 6 persons
- 2 melons
- 200 g of pineapple pulp, diced
- 2 diced apples
- 12 slices of oranges cut in half
- 300 g of canned crabmeat
- 100 g of diced corned tongues speaking
- 50 g of candied walnut pieces
- 1 green pepper
- 50 g of mushrooms in olive oil
- 50 g of cherries under spirit
- 3 tablespoons of sugar
- 1/2 cup of orange juice
- 1/2 cup of lemon juice
- 1 dram of maraschino
- 1 tablespoon of ginger syrup
- 1 tablespoon of chopped fresh mint
- To accompany:
- Some of toasted bread triangles cassette
- Some curls of butter