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.

　　

Ingredients

Makes 4 servings

　　

For the fruit coulis:

1 small cantaloupe, peeled and seeded

　　1/2 fresh pineapple, peeled and cored

　　2 tablespoons fresh cilantro leaves, roughly chopped

　　2 tablespoons lemon juice

　　

For the crabmeat:

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

　　

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.