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.