• 1 ripe Honeydew melon, cut in half, seeded
• 1 1/2 cups whipping cream
• 1 1/2 cups mayonnaise
• 2 tps fresh lemon juice
• 1 tps sweet paprika
• 1/2 tps hot pepper sauce
• 1/2 tps Worcestershire
• 2 TBS tomato paste
• 8 ozs white crabmeat, flaked
• 8 radicchio leaves, shredded
• lemon and lime slices
• fresh mint sprigs

1. Scoop the melon into balls with a melon baller.
2. For the dressing, whip cream until soft peaks form.
3. Mix in mayonnaise, lemon juice, paprika, hot-pepper sauce, Worcestshire and tomato paste.
4. Stir crabmeat into dressing, Lightly mix in melon and toss ingredients gently until coated.
5. Arrange shredded radicchio on 4 individual serving dishes.
6. Spoon melon and crab mixture over raddichio.
7. Chill slightly.
8. Garnish with citrus slices and mint.

A wonderful treat from the Hot and Spicy cookbook. Happy Birthday, Bake Space-may you grow old with dignity and a clean bib. lucas hess