When I first ran across this recipe by Chef David Meyers on FoodandWine.com, the flavor combination of crab and cantaloupe leaped into my mouth and set off a tsunami of digestive juices. 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.
Makes 4 luncheon servings or 6 soup servings
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
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.