Crab (Surimi) and Melon Salad

CatlingMex's Note:

Don't make this salad unless it's hot outside; the unusual mix of ingredients is ultra refreshing. I originally got this recipe from the wonderful mailing list at worldwiderecipes.com, though I have altered it a bit to my own taste.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 2 cups cooked crabmeat , picked over (or use chopped surimi)
• 1 tablespoon lime juice
• ½ cantaloupe , peeled, seeded, and chopped (if using surimi, chop it and the melon in approximately equally-sized pieces)
• 1 cup cooked white rice
• ½ cup mayonnaise
• ½ cup sour cream
• salt & freshly ground black pepper
• 4 cups lettuce , finely chopped

Directions:

1. Put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
2. Add the melon and stir gently until combined. Serve immediately or refrigerate for up to several hours.
3. Serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
4. Step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
5. This makes 2 or 3 main dish servings or 5 or 6 side salad servings.