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Local watermelon soup with peekytoe crab
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Serves 4 Servings


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


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.