© Kana Okada
Active Time
Total Time
20 MIN
Serves : 4

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).    More Crab Dishes  

How to Make It

Step 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.

Step 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.

Step 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.

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