Chilled Crab Cakes with a Tropical Fruit Coulis

Ingredients

• 1 small cantaloupe, peeled and seeded
• ½ fresh pineapple, peeled and cored
• 2 tablespoons fresh cilantro leaves, roughly chopped
• 2 tablespoons lemon juice
• 2 cups jumbo lump crabmeat, carefully picked
• 2 tablespoons lemon juice
• 2 tablespoons fresh cilantro leaves, roughly chopped
• + 4 more ingredients
• • 1 ½ tablespoons nuoc nam (fish sauce)
  • 1 ½ tablespoons minced jalapeño pepper
  • ½ cup fresh avocado, halved with pit removed
  • ¼ cup fresh mango, diced

1. To make the fruit coulis: Pureé the cantaloupe in a food processor fitted with the blade attachment until smooth. Pour into a medium-sized mixing bowl. 2. Purée the pineapple until smooth. Combine pineapple purée with cantaloupe purée. 3. Tie the fresh cilantro leaves in a 5-inch-square pie...

View full recipe at SpringPad