This recipe serves 4-6

1 lb. SeaSeald or James Island Crabmeat
1 medium ripe cantaloupe
1 cup sliced celery
1 cup sliced scallions
1/4 cup golden raisins
1/2 cup cashews, toasted, chopped
DRESSING
3/4 cup plain yogurt, reg. or nonfat
1 1/2 tps. mild curry powder
2 tbs. chopped shallots or sweet onion
1 tbs. fresh lemon or lime juice

Place crab in bowl, examine and discard any shell. Halve cantaloupe, scrape out & discard seeds. With melon baller, scoop melon flesh out of shells. Or scoop out flesh and cut into 1/2-inch cubes. Add melon, all other ingredients to crab except nuts. Toss lightly. Chill. At serving time, make dressing by whisking all ingredients in bowl, then adding to crab. Mound crab on platter or on individual plates. Sprinkle with cashews.