Watermelon Crab Cups

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 8 watermelons cups (see below)
  • 4 Fl Oz mayonnaise
  • 1/2 Cup sweet pickle relish
  • 1 tsp dill , minced
  • 1/2 Cup celery , chopped
  • 1/2 Cup scallions , chopped
  • 2 hard-boiled egg , chopped or grated
  • 1 Lb pre-cooked crab meat , rinsed and picked over for shell
Make the watermelon cups by cutting 3 inch tall and 3 inch wide cylinders of seedless watermelon. Hollow out the cylinders to form 'cups' reserving the watermelon from the center for another use or to snack on 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. Make the filling by mixing together the mayonnaise, relish, dill, celery, scallions and hard-boiled eggs. Fold in the crab. Fill the watermelon cups and enjoy.
Calories
150 Cal
Fat
7.2 g
Carbs
9.7 g
Protein
13 g
Fiber
0.4 g
Sugar
5.8 g
Cholesterol
87 mg
Sodium
860 mg


Nutrients

Fiber     0.4 g
Fat     7.2 g
Sugar     5.8 g
Carbs     9.7 g
Protein     13 g
Calories     150 Cal

Fats

Fat, Poly     3.2 g
Fat, Mono     2 g
Fat, Sat     1.2 g
Fat, Trans     0 g
Fat, Percent     42 %

Vitamins

Vitamin, K     34 mcg     28 %
Vitamin, A     400 IU     13 %
Vitamin, B12     6.7 mcg     280 %
Niacin     0.9 mg     5.4 %
Riboflavin     0.1 mg     8.7 %
Vitamin, C     5.9 mg     6.5 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     8.2 %
Vitamin, E     0.6 mg     3.8 %
Panto, Acid     0.5 mg     9.2 %
Choline     32 mg     5.8 %
Thiamin     0 mg     3.7 %

Minerals

Calcium     49 mcg     4.9 %
Phosphorus     190 mg     27 %
Magnesium     40 mg     9.5 %
Copper     0.7 mcg     77 %
Fluoride     0.9 mcg     21 %
Zinc     4.5 mg     41 %
Cholesterol     87 mg     1.5 %
Sodium     860 mg     57 %
Selenium     27 mcg     49 %
Manganese     0.1 mg     0.8 %
Potassium     200 mg     4.3 %
Iron     0.9 mg     11 %