Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons chopped fresh tarragon plus sprigs for garnish
• 1 tablespoon fresh lemon juice
• 2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided
• 2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces)
• 1 large cantaloupe, quartered, seeded (about 4 pounds)

Instructions

1. Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
2. Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.