Summer Melon Soup with Crab

Summer Melon Soup with Crab



Ingredients


1 medium shallot, minced

2 tablespoons snipped chives

3 1/2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 pound jumbo lump crabmeat

Salt and freshly ground white pepper

2 tablespoons water

2 tablespoons sugar

4 cups cubed cantaloupe or muskmelon

Directions


1.In a medium bowl, stir the shallot and chives into 2 tablespoons of the lemon juice. Whisk in the olive oil and fold in the crab. Season with salt and white pepper.

2.In a small saucepan, boil the water with the sugar. Transfer to a blender and let cool. Add the melon and the remaining lemon juice, season lightly with salt and puree.

3.Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve right away.





Make Ahead

The melon soup can be refrigerated overnight.

Notes

One serving 271 cal, 9 gm fat, 1.3 gm sat fat, 24 gm carb, 1.5 gm fiber. .