Chilled Melon Soup with Crab Garnish Recipe


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For a light lunch, a summer starter or a posh picnic – this versatile dish is based on a recipe in Gordon Ramsay’s Best Menus.

Serves 4


  • 200g crab claw meat
  • half a shallot
  • half an apple
  • six coriander leaves
  • juice of half a lime
  • salt
  • 2 ripe melons – canteloupes would be perfect
  • a small tub of unflavoured yoghurt

You can prepare everything in advance except the apple, which would brown if kept waiting. So have everything ready then peel and dice the apple for step 4 immediately before serving.


  1. Chill the melon for at least six hours.
  2. Cut the melons into normal slices, remove seeds and peel ‘generously’ – do not retain the flesh which is close to the skin – only those parts which are as sweet as the very centre, next to the seeds. Now chop the slices.
  3. Blend the melon with the yoghurt and a little salt. Keep cold.
  4. Check over the crabmeat to remove any shell. Peel the apple and shallot then chop them and the coriander very finely. Add to the crabmeat. Add the lime juice.
  5. Spoon the melon mixture into bowls and scatter the crab mixture on top.

The Fish Society was founded by Alistair Blair: “Fish landed and auctioned on Day 1 in Cornwall, The Hebrides, Aberdeen and Norfolk, and indeed in the big French port of Boulogne is processed and frozen by us on Day 2. We believe that unless you’re buying fresh fish at the port to eat today or tomorrow, frozen is ultimately superior – as long as the fish being frozen is of the highest quality. 

“Quality is not just a matter of freshness. It’s also about cut and trim. Over nearly 25 years we have discerned exactly what our very discerning customers want and that is what we give them.

“And we are about service: ‘Go the extra mile’ and ‘Do as you would be done by’. 

“Our fish and our overall service are intended to meet the highest standards. If you are not happy, we guarantee to resolve the situation quickly.”

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