Instructions: Mix all of the ingredients together except for the olive oil. Make patties out of the mixture and dredge in additional bread crumbs. Fry in heated olive oil, turning when browned. Drain on paper towels and set aside.

For the Salsa:
1 Pear, peeled and diced
1 Mango, peeled and diced
1 Peach, peeled and diced
10 oz. Black Beans (can use canned, but drain and rinse them first)

1/3 cup Frozen Sweet Corn
1/2 small Jalapeno Pepper, minced
1 Tbs. fresh Cilantro, chopped
1/2 Lime, juiced
1/4 cup Sweet Onion, diced
1/4 cup Red Bell Pepper, diced
Pinch of Salt and Pepper to taste

Mix above ingredients and refrigerate for at least two hours so the flavors marry. For a dramatic presentation, puree two Kiwis and put in a zip lock sandwich bag. Do the same with a Papaya (can use other colorful fruit if desired). Reheat the crab cakes and plate them. Put the salsa on the side.

Snip a small hole in the bags and zig zag the puree on the cakes and plate, alternating the colors.

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