1 med. garlic clove
1 c. mayonnaise
2 tbsp. fresh Italian parsley leaves
1 tbsp. ketchup
2 tsp. drained capers
2 tsp. hot spicy mustard
2 tsp. drained prepared horseradish
1 1/2 tsp. fresh tarragon leaves or 1/2 tsp. dried, crumbled
1/2 tsp. ground dried oregano
1/4 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Salt

SALAD:

1 lb. fresh lump crabmeat or frozen, thawed (or shrimp)
1 lg. plum tomato, halved, seeded, and cut into 1/4 inch dice
1/2 c. diced celery
4 green onions, cut into 1/4 inch pieces
1/4 lg. green bell pepper, cut into 1/4 inch dice
2 tbsp. fresh lime juice
8 lg. Boston or butter lettuce leaves
1 sm. cantaloupe, halved, seeded, cut into 8 wedges, and peeled
1 med. honeydew melon, halved, seeded, cut into 12 wedges, and peeled
2 limes, quartered

For Mayonnaise: Mince garlic in blender or processor. Add remaining ingredients and blend until thoroughly combined and herbs are minced. Adjust seasoning.

For Salad: Combine crabmeat, tomato, celery, green onions, and bell pepper in large bowl (can be prepared 3 hours ahead; cover and refrigerate.) Mix in lime juice and 1/4 cup mayonnaise.

Arrange 2 lettuce leaves off center on each plate. Mound crab salad in center of lettuce. Spoon generous tablespoon of mayonnaise on each plate. Garnish each serving with 2 cantaloupe wedges, 3 honeydew wedges, and 2 lime wedges. Serve, passing remaining mayonnaise separately.