Chilled Crab Cakes with a Tropical Fruit Coulis

Name: Chilled Crab Cakes with a Tropical Fruit Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small cantaloupe, peeled and seeded; 1/2 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; 1 1/2 tablespoons nuoc nam (fish sauce); 1 1/2 tablespoons minced jalapeno pepper; 1/2 cup fresh avocado, halved with pit removed; 1/4 cup fresh mango, diced

Servings: persons

1 small cantaloupe, peeled and seeded
1/2 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
1 1/2 tablespoons nuoc nam (fish sauce)
1 1/2 tablespoons minced jalapeno pepper
1/2 cup fresh avocado, halved with pit removed
1/4 cup fresh mango, diced

1
Puree the cantaloupe in a food processor fitted with the blade attachment until smooth.
2
Pour into a mediumsized mixing bowl.
3
Puree the pineapple until smooth.
4
Combine pineapple puree with cantaloupe puree.
5
Tie the fresh cilantro leaves in a 5-inch-square piece of cheesecloth.
6
Add sachet to puree.
7
Add lemon juice and stir to combine.
8
Cover and refrigerate at least 30 minutes or overnight.
9
Before serving, taste and adjust seasoning with a pinch of sugar, if necessary.
10
Combine crabmeat, lemon juice, cilantro, fish sauce, and jalapeno in a medium-sized mixing bowl.
11
Fold carefully with a rubber spatula to prevent breaking up lumps of crabmeat.
12
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.
13
With a teaspoon, scoop about 1/4 of the avocado from the shell and place at the bottom of the mold.
14
Pack it down lightly with the back of the spoon.
15
Place 1 tablespoon of mango on top of the avocado and press down gently.
16
Top with 1/4 of crabmeat mixture and smooth off the top with the flat side of the knife.
17
Carefully remove ring mold.
18
Repeat process on the 3 remaining plates.
19
Ladle Tropical Fruit Coulis around the edges of the crab mold and serve chilled.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small cantaloupe, peeled and seeded, 1/2 fresh pineapple, peeled and cored, 2 tablespoons fresh cilantro leaves, roughly chopped, 2 tablespoons lemon juice, and more.

Yes, Chilled Crab Cakes with a Tropical Fruit Coulis falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!