Summer Melon Soup with Crab

Summer Melon Soup with Crab

 

© Kana Okada

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 muskmelo 

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.