10 cups chopped seedless watermelon 2 fresh lemongrass stalks 6 Tablespoons finely chopped shallots 3 Tablespoons finely chopped fresh ginger 2 Tablespoons minced garlic 2 Tablespoons olive oil 1 serrano chile, finely chopped (with seeds if you like it hot) 3 Tablespoons fresh lime juice Kosher salt to taste Meat from 2 dungeness crab ½ cup cilantro 2 Tablespoons olive oil ¼-1/2 teaspoon salt or to taste
In batches, puree watermelon in blender until all is pureed. Discard outer leaves of lemongrass and mince about 5 inches from root end from both stalks. Heat oil over medium-low heat in a large saucepan, when hot add lemongrass, shallot, ginger and garlic and sauté for about 5 minutes. Add about 1/3 watermelon puree to lemongrass mixture and simmer for 5 minutes. Transfer mixture back to blender and add chile and lime juice. Blend until smooth. Add remaining watermelon puree and blend together. Season to taste with salt. Strain soup and adjust seasonings. For crab: Toss crab with cilantro, oil and salt.