Ingredients:
3/4 lb Produce tropical fruit salad (pineapple, strawberries, kiwi)
3 - 5 sprigs fresh cilantro (rinsed)
1 shallot, minced
2 tablespoons honey
1 lime
1 to 2 heads Bibb lettuce, washed
6 ( 3 ounce ) fresh premium crab cakes
1 to 2 tablespoons butter
3 tablespoons sun-dried tomato aioli sauce ( I used Classico's sun-dried tomato alfredo sauce)
Steps:
1. Cut fruit into 1/4 inch pieces; place in medium bowl. Chop cilantro finely; mince shallot finely. Stir both into fruit with honey and juice of one-half lime (1 tablespoon). Chill salsa until ready to assemble.
2. Separate 24 lettuce leaves (then chill). Divide each crab cake into four equal portions. Gently form int 24 balls (wet hands to prevent sticking); flatten to 1/2 inch thick. Chill until ready to prepare.
3. Preheat large saute pan on medium high heat. Place 1 tablespoon of the butter in pan; swirl to coat. Gently add crab cakes and cook until brown on bottom. Turn crab cakes, lower the heat and cook for about 4 more minutes until cooked through.
4. Arrange lettuce leaves on serving platter; Add a small dollop if sauce to each cup. Add crab cakes and top with salsa and serve. Makes 24 bites