Watermelon Soup With Peekytoe Crab Recipe

Ingredients

6 cups diced seedless local watermelon

1 tablespoon minced ginger

1/2 cup lime juice

8 to 10 mint leaves plus more for chiffonade garnish

6 ounces peekytoe crab meat

4 tablespoons olive oil

1/2 lime

Fine sea salt and freshly ground white pepper

Preparation

Place the watermelon, ginger, lime juice and mint leaves in a blender container and puree until smooth and season to taste with salt and pepper.

Lightly dress the crab meat with olive oil, lime juice, salt and pepper. Plate 2 tablespoons of crab in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the crab; garnish with mint and serve immediately.