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1
Preheat oven to 375 degrees F.
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2
Pick through crabmeat to make sure it has no shells.
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3
Stir in mayonnaise and mustard.
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4
Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly.
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5
Add the lemon juice and orange juice and stir to combine.
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6
Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture.
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7
Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper.
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8
Repeat until all of the mixture has been molded into cakes.
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9
Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil.
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10
Sprinkle a little of this mixture on top of each crab cake.
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11
Bake for 10 to 12 minutes, or until golden brown.
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12
Serve over the salad and top with a dollop of avocado mousse.
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13
A viewer, who may not be a professional cook, provided this recipe.
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14
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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15
Place julienned carrots in a bowl of cold water (which will cause them to curl).
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16
Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper.
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17
Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips.
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18
Place 1 crab cake on top of salad.
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19
Place citrus fruit wedges around crab cake, if desired.
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20
Repeat for remaining servings.
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21
Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit.
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22
Mash with a fork until moderately lumpy.
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23
Add cream, orange juice, and lemon juice and stir gently to combine.
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24
Season with salt and pepper, to taste, and stir until well mixed.
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25
Place a dollop of the mouse on top of each crab cake.
