Ingredients

• 1 pound fresh jumbo lump crabmeat, picked over to remove any shells
• 1/4 cup light mayonnaise
• 1/4 cup Puttanesca Sauce, recipe follows
• 2 tablespoons finely chopped green onions
• 1 teaspoon Dijon mustard
• 2 honeydew melons, halved and seeded, bottoms trimmed so melon sits flat on plate
• 2 teaspoons olive or vegetable oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 (28-ounce) cans crushed tomatoes
• 1 cup pitted Greek (kalamata) olives, halved
• 3 tablespoons drained capers
• 2 teaspoons anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine (optional)

Instructions

1. In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.
2. Spoon crab mixture into halved melons and serve.
3. Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.