| 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
A Message from our Provider:
“Questioning God? He made the brain cells you think with”