Summer Melon Soup With Crab
|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)|
|Freshly ground white pepper||To Taste|
|Cubed cantaloupe/Muskmelon||4 Cup (64 tbs)|
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.