Yield: 4 Servings
For the salad:
- 1 pound Lump Crabmeat
- 2 cups Cucumber (peeled, seeded and diced)
- 2 cups Cantelope (peeled, seeded and diced)
- 1 cup Tomato (peeled, seeded and diced)
For the sauce:
- ½ cup Mayonaisse
- ¼ cup Dijon Mustard
- 1 tsp. Old Bay Seasoning
- ½ Tbsp. Worcestershire
Using a ring mold, layer the cucumber, cantelope, tomato, and crabmeat with the crabmeat being the item on the top. Refrigerate for 1 hour and gently remove the ring before serving.
Mix the mayo, mustard, Worcestershire and Old Bay in a bowl and place in a squeeze bottle.
Use the sauce to decorate the plate.