Summer Melon Soup with Crab

The Good News David Myers creates this silky-sweet soup with cantaloupe (a good source of vitamin C and beta-carotene), then adds mounds of crab (rich in zinc).

Slideshow:More Crab Dishes

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  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.


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

Contributed By Photo © Kana Okada Published July 2007

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