When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.
Recipe information
Yield
Makes 4 servings
Ingredients
For the fruit coulis:
For the crabmeat:
Preparation
To make the fruit coulis:
Step 1
Pureé the cantaloupe in a food processor fitted with the blade attachment until smooth. Pour into a medium–sized mixing bowl.
Step 2
Purée the pineapple until smooth. Combine pineapple purée with cantaloupe purée.
Step 3
Tie the fresh cilantro leaves in a 5-inch-square piece of cheesecloth. Add sachet to purée. Add lemon juice and stir to combine.
Step 4
Cover and refrigerate at least 30 minutes or overnight. Before serving, taste and adjust seasoning with a pinch of sugar, if necessary.
For the crabmeat:
Step 5
Combine crabmeat, lemon juice, cilantro, fish sauce, and jalapeño in a medium-sized mixing bowl. Fold carefully with a rubber spatula to prevent breaking up lumps of crabmeat.
Step 6
Place a ring mold, cookie cutter, or PVC piping that is about 2 inches tall and 2 1/2 inches wide on each of 4 chilled plates.
Step 7
With a teaspoon, scoop about 1/4 of the avocado from the shell and place at the bottom of the mold. Pack it down lightly with the back of the spoon.
Step 8
Place 1 tablespoon of mango on top of the avocado and press down gently.
Step 9
Top with 1/4 of crabmeat mixture and smooth off the top with the flat side of the knife. Carefully remove ring mold.
Step 10
Repeat process on the 3 remaining plates. Ladle Tropical Fruit Coulis around the edges of the crab mold and serve chilled.
