Cantaloupe And Crab Soup

By es123

It's particularly good with Dungeness crab, but any crab will work. It makes a lovely summer lunch or brunch with a green salad, but it's also a good soup course for a party.

Ingredients

• 1 pound cooked jumbo lump crabmeat
• 1 medium shallot, minced
• 3 1/2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon hot paprika, divided
• 1/4 cup water
• 2 tablespoons sugar
• 4 cups cubed cantaloupe

Details

Servings 4

Preparation

Step 1

Combine crabmeat, shallot, lemon juice, oil and 2 teaspoons paprika in a bowl and season lightly with salt. Set aside to marinate for 30 minutes.

Combine water, sugar and remaining teaspoon paprika in a small saucepan over medium-high heat, stirring, until sugar is dissolved. Pour into a food processor and cool.

Add the melon to the processor and process until smooth.

Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve immediately.