Instructions: In a bowl, combine crabmeat, bell peppers, basil, and chives.

In a small cup, whisk together mayonnaise, mustard, lemon juice, and pepper. Spoon over crabmeat mixture and toss lightly to mix.

Peel cantaloupe and cut each quarter into three wedges.

Arrange salad greens on 4 large plates. Place cantaloupe wedges in a fan over the greens. Top with an equal portion of crabmeat mixture. Sprinkle each serving with paprika (if using).

This recipe yields 4 servings.

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