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1
Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl.
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2
In a food processor, pulse one cup of Panko bread crumbs until very fine.
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3
Set aside.
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4
Add the other cup of Panko to the vegetable mixture.
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5
In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger.
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6
Turn mixer on high and incorporate oil slowly.
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7
Emulsify until of mayonnaise consistency.
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8
Add this to vegetable mixture.
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9
Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture.
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10
Mix all ingredients well.
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11
Try to preserve the shape of crab meat.
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12
Form 3 ounce crab cakes from mixture.
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13
Then coat each crab cake in the fine bread crumbs.
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14
Set aside until ready to saute.
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15
In a blender add red curry paste, lemon juice and shallot.
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16
Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating.
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17
In saute pan saute crabcakes, two crabcakes per person brown on one side.
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18
Flip over and place saute pan in a 375 degree oven for five minutes.
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19
On plate make a design with vinaigrette, place cooked crab cakes on top and serve.
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20
Garnish with celery stems.
