| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | 4 | Servings | |
INGREDIENTS
| 1 | lg | Ripe muskmelon or cantaloupe, trimmed of rind and seeds, cut into 2-inch pieces (about 1 quart) |
| 1/4 | c | Preserved stem ginger with its juice, see note |
| 1/2 | c | Fresh lime juice |
| 2 | tb | Mild Chinese chili-garlic paste, or to taste, see note |
| Salt to taste | ||
| 8 | oz | Cleaned lump crab meat |
| 1 | Ripe avocado; peeled, seed removed, diced | |
| 1/4 | c | Finely diced red bell pepper |
| 1/4 | c | Sliced tops of green onions; cut thinly at an angle |
INSTRUCTIONS
Preparation time: 35 minutes 1. In large blender or food processor fitted with the steel blade, combine melon, ginger and lime juice, pureeing until smooth. Add chili-garlic paste to taste, mixing well. (See note.) Adjust seasonings if necessary with a pinch of salt. Strain through a coarse sieve into a bowl. Cover and chill. 2. Divide the crab, avocado and bell pepper among four chilled rimmed soup plates. Place them in a small mound in the center of each plate. Top the mound with green onion slices. Ladle the soup around the garnishes. Note: Preserved stem ginger and Chinese chili paste--also called chili-garlic paste--are available in the Asian section of large grocery stores and in specialty markets. Chili pastes vary greatly in strength; taste carefully before adding to the soup. Nutrition information per serving: Calories ....... 240 Fat ............ 13 g Cholesterol .. 80 mg Sodium ...... 490 mg Carbohydrates .. 25 g Protein ....... 11 g From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 14, 1997
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