- 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 jalapeño pepper
- 1/2 cup fresh avocado, halved with pit removed
- 1/4 cup fresh mango, diced
- Pureé the cantaloupe in a food processor fitted with the blade attachment until smooth. Pour into a medium–sized mixing bowl.
- Purée the pineapple until smooth. Combine pineapple purée with cantaloupe purée.
- Tie the fresh cilantro leaves in a 5-inch-square piece of cheesecloth. Add sachet to purée. Add lemon juice and stir to combine.
- Cover and refrigerate at least 30 minutes or overnight. Before serving, taste and adjust seasoning with a pinch of sugar, if necessary.
- 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.
- 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.
- 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.
- Place 1 tablespoon of mango on top of the avocado and press down gently.
- Top with 1/4 of crabmeat mixture and smooth off the top with the flat side of the knife. Carefully remove ring mold.
- Repeat process on the 3 remaining plates. Ladle Tropical Fruit Coulis around the edges of the crab mold and serve chilled.