Recipes
Watermelon Soup with Lump Crab
6 servings
30 minutes total
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Ingredients
- 1 shallot
- 6 cloves garlic
- 1 red chili (or serrano pepper)
- 4 limes, for juice/wedges
- 2 lb fresh watermelon chunks
- 3 tablespoons olive oil, divided
- 1 tablespoon lemongrass stir-in paste
- 1 tablespoon ginger stir-in paste
- 1 ¼ teaspoons kosher salt, divided
- ¼ bunch fresh cilantro
- 8 oz fully cooked lump crabmeat
Steps
- Chop shallot and garlic coarsely. Remove inner membrane and seeds from chili if desired and chop coarsely. Juice 3 limes (3 tablespoons); cut remaining 1 lime into wedges.
- Place watermelon in blender; blend until smooth. Heat 2 tablespoons oil in medium saucepan on medium 2–3 minutes. Add shallots and chilies; cook and stir 6–8 minutes until shallots begin to brown. Stir in garlic, ginger paste, and lemongrass paste. Cook and stir 5 minutes or until golden.
- Pour about 2 cups watermelon puree into pan and bring to a simmer. Simmer 5 minutes, stirring occasionally. Remove from heat and pour carefully into blender with remaining watermelon puree. Add 2 tablespoons lime juice and 1 teaspoon salt; puree until smooth (to avoid injury, do not fill blender more than halfway and do not seal lid completely).
- Meanwhile, chop cilantro finely (¼ cup). Place crabmeat in small bowl. Add cilantro and remaining 1 tablespoon lime juice, 1 tablespoon oil, and ¼ teaspoon salt; toss gently to coat.
- Pour watermelon mixture into serving bowl. Mound crabmeat mixture in center. Serve with lime wedges.
Amount per ⅙ recipe serving: Calories 160, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 50mg, Sodium 600mg, Total Carb 16g, Fiber 1g, Total Sugar 11g, (Incl. 1g Added Sugars), Protein 9g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 6%