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

David Myers
July 2007

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Credit: © Kana Okada

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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