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Summer Melon Soup With Crab

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Ingredients
  Shallot 1 Medium, very finely chopped
  Snipped chives 2 Tablespoon
  Fresh lemon juice 3 1⁄2 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Lump crabmeat 1 Pound (Jumbo Ones)
  Salt To Taste
  Freshly ground white pepper To Taste
  Water 2 Tablespoon
  Sugar 2 Tablespoon
  Cubed cantaloupe/Muskmelon 4 Cup (64 tbs)
Directions

1. In a medium bowl, toss the shallot and chives with 2 tablespoons of the lemon juice. Whisk in the olive oil and fold in the crabmeat. Season the crab salad with salt and white pepper.
2. In a small saucepan, boil the water with the sugar. Transfer the syrup to a blender and let cool. Add the melon and the remaining lemon juice to the cooled syrup, season lightly with salt and puree the melon soup until very smooth.
3. Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve right away.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Summer
Ingredient: 
Melon

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