This recipe is courtesy of Jarlsberg.

1. Drain crab meat in a colander and pat dry with a paper towel.
2. Mix corn starch with 30 mL (2 tbsp.) water in a small bowl.
3. Warm milk in a medium saucepan over medium heat (do not boil).
4. Whisk corn starch and dry mustard into milk, then gradually fold in Jarlsberg.
5. Add crab meat and season with salt, pepper, and chili to taste.
6. Spoon crab mixture over melon slices, then garnish with almonds and a pinch of paprika.

Chef’s secret

To really bring out the flavour of this dish, substitute smoked paprika for mild paprika.