Directions

1. In a small bowl, whisk the cornstarch and pineapple juice, and set aside.
2. In a small rondeau pan, over a medium high heat, shallow fry the shallots, ginger, garlic and chili in the peanut oil for 2-3 minutes. 
3. Add the chicken stock and tomato paste and stir to combine. Bring to a boil and add the pineapple cornstarch mix and whisk till it thickens.
4. Cook for 5-10 minutes, then remove from heat and cool.
5. Fold through the crab meat and allow to sit for 10 minutes.
6. In a separate mixing bowl, combine the fruit, seafood seasoning, green onion, and lime juice.
7. Serve the lump crab in a toasted brioche bun topped with tropical fruit salad and green onion mix.