Chilled Crab Cakes With A Tropical Fruit Coulis Recipes

TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM

Steps:

• Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.

CHILLED CRAB CAKES WITH A TROPICAL FRUIT COULIS

Steps:

• 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.