Cajun Crab Salad with Honeydew and Cantaloupe

Cajun Mayo:
1 medium clove garlic
1 cup mayo
2 tablespoons chopped parsley
1 tablespoon catsup
2 teaspoons drained capers
2 teaspoons hot spicy mustard
2 teaspoons horseradish
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/4 teaspoon Worcestershire sauce
1/8-teaspoon cayenne pepper
Salt

Salad:
1 LB fresh lump crabmeat
1 medium tomato, seeded, cut into 1/4-inch dice
1/2 cup diced celery
4 green onions, cut into 1/4 inch pieces
1/4 green bell pepper, cut into 1/4 inch dice
2 tablespoons lime juice
12 large Boston lettuce leaves
1 small cantaloupe, peeled, seeded and cut into 12 wedges
1 small honeydew, peeled, seeded and cut into 12 wedges

For the mayo:
Mince garlic and blend in remaining ingredients.

For salad:
Combine all ingredients with 1/4 - cup of the mayo. Arrange 2 lettuce leaves on 6 plates. Mound crab salad in center of lettuce. Spoon remaining mayo on plates and garnish with the melon.