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1
In a small skillet, toast the celery seed over moderate heat, shaking the pan until fragrant, about 30 seconds; let cool.
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2
In a large bowl, combine the toasted celery seed with the tomatoes, cucumbers, jalapenos, yellow pepper, celery, red onion, tomato juice, Worcestershire sauce, hot sauce and lime zest.
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3
Refrigerate the gazpacho for at least 1 hour or for up to 2 hours.
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4
In a food processor, puree the avocado with the lime juice until smooth.
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5
Scrape the avocado mousse into a small bowl and season with salt.
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6
Cover and refrigerate.
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7
In a medium skillet, heat 1 tablespoon of oil.
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8
Add the scallions and red onion, season with salt and pepper and cook over low heat until softened, about 8 minutes.
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9
Transfer the scallions and red onion to a medium bowl and let cool to room temperature.
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10
Beat in the egg with a fork, then mix in the mustard, lime juice, Worcestershire sauce and hot sauce.
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11
With a spatula, gently fold in the crabmeat, then fold in the bread crumbs and season with salt and pepper.
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12
Form the mixture into 8 crab cakes and transfer to a platter.
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13
Refrigerate until firm, about 20 minutes.
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14
Preheat the oven to 300.
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15
In a medium saucepan, heat 2 inches of vegetable oil to 350.
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16
Set a wire rack over a rimmed baking sheet.
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17
When the oil is hot, add 4 crab cakes at a time and fry them until golden brown, about 2 minutes per side.
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18
With a slotted spoon, transfer the crab cakes to the wire rack and keep them warm in the oven while you fry the rest.
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19
Just before serving, stir the horseradish, lime juice and cilantro into the gazpacho and season with salt.
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20
Ladle the gazpacho into large, shallow bowls.
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21
Add 2 hot crab cakes and a dollop of avocado mousse to each bowl and serve immediately.
