Recipe: Cantaloupe And Crab Soup From the Kitchen Window column
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Cantaloupe And Crab Soup

When I first ran across this recipe by Chef David Meyers on, 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.

Kevin D. Weeks for NPR
Cantaloupe And Crab Soup
Kevin D. Weeks for NPR

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.