Courtesy of Fisher's at Orange Beach Marina

Servings: 8

Prep time: 45 minutes

Ingredients

• ¼ cup lump crab meat
• 1 tablespoon mayonnaise
• Salt and pepper, to taste
• 8 heirloom tomatoes, chopped
• 3 cucumbers, deseeded and chopped
• 3 garlic cloves, minced
• 1 jalapeno
• 1 bunch cilantro
• 2-3 tablespoons red wine vinegar
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 3 limes
• 1 cup microgreens

Preparation

Mix lump crab meat and mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

Place tomatoes, cucumbers, garlic, jalapeno, cilantro, red wine vinegar and salt and pepper in a blender and blend until smooth. Season with salt, pepper and lime juice until desired taste is reached.

Serve soup in a bowl and garnish with crabmeat salad and fresh microgreens.