Recipe - Chilled Mussels With Caper Mayonnaise

1 lg Ripe muskmelon or
cantaloupe, trimmed of rind
and seeds, cut into 2inch
pieces (about 1 quart)
One fourth cup Preserved stem ginger with
its juice, see note
One half cup Fresh lime juice
2 tablespoon Mild Chinese chiligarlic
paste, or to taste, see
note
Salt to taste
8 ounce Cleaned lump crab meat
1 Ripe avocado; peeled, seed
removed, minced
One fourth cup Finely minced red bell pepper
One fourth cup Sliced tops of green onions;
cut thinly at an angle

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 chiligarlic 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 pastealso called
chiligarlic pasteare 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