This subtly flavoured appetizer is a study in contrasting flavour and texture: sweet melon, savoury crab, unctuous Jarlsberg sauce, and crisp almonds.
Trim the rind off the melon slices. Drain the crabmeat in a sieve. Stir the cornstarch into 2 tbsp. cold water. In a medium saucepan, warm the milk over medium heat until steaming and frothy. Do not boil. Whisk in the cornstarch and dry mustard, then gradually whisk in the Jarlsberg. Stir in the crabmeat and season with salt, white pepper, and a pinch of red pepper flakes. Spoon the sauce over the melon slices. Garnish with almond slices and a light dusting of smoked paprika.