IE 11 is not supported. For an optimal experience visit our site on another browser.

Local watermelon soup with peekytoe crab

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)
SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 6 cup diced seedless local watermelon
  • 1 tablespoon minced ginger
  • 1/2 cup lime juice
  • 8 cup to 10 mint leaves plus more for chiffonade garnish
  • 6 ounce peekytoe crab meat
  • 4 tablespoon olive oil
  • 1/2 tablespoon lime

Preparation

Baking Directions:

Place the watermelon, ginger, lime juice and mint leaves in a blender container and puree until smooth and season to taste with salt and pepper.

Lightly dress the crab meat with olive oil, lime juice, salt and pepper.

Plate 2 tablespoons of crab in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the crab; garnish with mint and serve immediately.