Crab Salad & Heirloom Soup

In Entrees, In The Kitchen, Magazine, Recipes, Seafood by RI Magazine

SERVES 5
YOU’LL NEED
4 jumbo lump crab claws (cooked)
4 knuckle meat from claw (cooked)
½ cup 10/16 shrimp (cooked)
1 tbsp marinated white anchovies (chopped)
5 pieces meyer lemon (segmented)
1 tbsp meyer lemon juice
2 tbsp extra virgin olive oil
1 tsp spicy oregano
1 pinch chili flakes
Maldon salt to taste

MAKE IT
Combine all of the above ingredients and allow to macerate for 5 minutes.

HEIRLOOM SOUP
SERVES 5
YOU’LL NEED
32 oz peeled and seeded heirloom melon
Salt to taste
1/8 cup olive oil

MAKE IT
Puree the melon until smooth, slowly add the oil until fully incorporated, season with salt and pepper. Strain the soup and chill well before serving.

PLATING
Pour the soup into dishes (about ¾ full) top each with fresh mint. Place a small mound of the salad on each plate. Drizzle any left over vinaigrette from the bowl on each salad. Serve the soup on the same plate.

THE MACROS

CALORIES: 311
PROTEIN 18 g
FAT 18 g
CARBS: 23 g

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