Since my roommate and I have decided to ban the use of the stove (we don't have A/C and it is all kinds of miserable in my apartment), I wanted to make something cold and refreshing for dinner, something that required no cooking and, thankfully, no stove.
The melons were on display immediately upon entering the grocery store. Its obvious I'm the only one craving cold, watery fruit. The cantaloupe smelled divine so into my basket it went. I had bought some crab from the Asian grocery store a few weeks ago (frozen) so decided to try and put these two things together and make something delicious out of them. Melon + Crabs = Very summery.
Ingredients (4 servings):1 shallot, finely diced
2 tbsps chives, diced
2 tbsps lemon juice (I used the juice from one lemon, which I assume is roughly 2 tbsps)
2 tbsps extra virgin olive oil
2 tbsps greek yogurt
2 tsps dijon mustard
1 lb crab meat (I highly recommend using fresh if you can)
1 ripe cantelope, peeled and diced into 1" cubes
2-3 tbsps honey or simple syrup, depending on the sweetness of your melon
salt and pepper
Step 1: Prep the shallot and chives
**look how sweet and juicy this melon is!! Yay!!
Step 4: Assembly (and booze addition if you're so inclined).
Mound the crab mixture into the center of each bowl. Pour the melon puree around it, and garnish with chives.
*Optional* If you a big fan of food-wine pairings, as I am, mix 1/2 C of champagne into the pureed melon before adding it into the bowls. The chammers gives the soup a little more depth and bubbles. Yeah, that's right, I got really excited about bubbles in my food. I am 5 years old.