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

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