Ingredients

  • 1 ⅛ kilograms watermelon, weigh w/out rind
  • 1 stalk lemongrass, finely chop
  • 34 grams onion, finely chop
  • 1 ½ tablespoons fresh ginger root, finely chop
  • 1 ½ teaspoons garlic, finely chop
  • 1 ½ tablespoons olive oil, extra virgin
  • 1 chili, serrano, finely chop
  • 3 tablespoons lime juice
  • ¾ teaspoon salt
  • 204 grams crabmeat
  • ¼ cup cilantro whole leaves
  • 1 ½ tablespoons olive oil, extra virgin
  • ¼ teaspoon salt

Directions

1. Purée watermelon until smooth and transfer to a bowl.
2. Discard outer leaves of lemongrass and trim root end. Thinly slice lower 5-6 inches and then mince.
3. Cook lemongrass, shallot, ginger and garlic in oil over low heat until pale golden. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
4. Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice and salt and blend until smooth. Sieve into a bowl along with remaining watermelon purée. Press on solids then discard solids. Chill soup, uncovered, about 2 hours.
5. Crab Mixture- Toss crabmeat with cilantro, oil and salt.
6. Divide crab among 4 soup bowls, mounding in center, and pour chilled soup around it.
7. Soup can be made 1 day ahead and chilled. Cover after 2 hours. Crabmeat can be picked over 1 day ahead and mixture prepared 1 hour before serving. chill, covered.

Notes
Serving Ideas:Original serves 4. 06/14/2005 Decker dinner for 11.


Categories
Asian, cold, crab, soups, watermelon
Keywords
soups, cold, Asian, watermelon, crab
MacGourmet downloadThai Spiced Watermelon Soup w/ Crabmeat. To import, drag image to your MacGourmet recipe box.