I created this dish from Patrick O' Connell's "Refined American Cuisine" .
Instead of using fresh lump crabmeat like the book stated , I used canned, which already had salt in it. Because of this I had to use less fish sauce and more lemon. My tropical fruit puree which was mostly cantaloupe and pineapple turned watery as I plated it . I think I needed to give the puree another whir in the food processor just as I as I'm putting the whole dish together.
I am transferring comments from old blog to this :
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lynn said…
This dish HAD to be delicious!! Let us know what you figure out about the puree – it was still very pretty.
8:07 PM
Veron said…
It was very refreshing what with the mango and the puree.
9:04 AM