Jumbo Lump Crab is sweet and succulent; combine it with fresh cucumbers, Roma tomatoes, and herbs for a refreshing chilled summer soup. This recipe has many different flavors and textures.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
