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1
Line a baking sheet with parchment paper and set aside.
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2
Heat the butter in a medium skillet and add the onions and celery.
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3
Cook, stirring, until softened, about 4 minutes.
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4
Set aside to cool.
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5
Meanwhile, combine the mayonnaise, lemon juice, extra-virgin olive oil, green onions, chives, and parsley in the bowl of a food processor and process until well blended and slightly thickened.
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6
Add the salt, pepper, and cayenne and process for 15 seconds to blend.
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7
Transfer to a medium bowl with the cooled sauteed vegetables, crabmeat and 6 tablespoons bread crumbs and fold gently to mix, being careful not to break up the lumps.
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8
Form the crabmeat mixture into 8 (2 1/2 to 3-inch) round cakes, about 2 1/2 ounces each, and pack gently but firmly.
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9
Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.
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10
Put the flour in a small shallow dish.
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11
In a separate bowl, whisk together the egg and the milk to make an egg wash.
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12
Put the panko in a third shallow dish.
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13
Dredge each crab cake in the flour, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading.
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14
(Note that the crab cake mixture will be slightly wet and should be handled carefully.
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15
If the crab cakes become too loose during the breading, they can be refrigerated again until firm.)
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16
Set aside.
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17
Heat 1/4 cup of the vegetable oil in a large, heavy skillet over medium heat.
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18
Panfry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side.
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19
Add more oil as needed.
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20
Drain the crab cakes on paper towels.
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21
Keep warm.
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22
To serve, arrange 2 crab cakes on each of 4 plates and top with 2 tablespoons of the Mango Salsa.
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23
Drizzle the Spiced Tomato Glaze and Cilantro-Avocado Emulsion around the crab cakes and serve immediately.
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24
1 ripe mango, peeled, seeded, and diced
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25
1/4 cup finely chopped poblano peppers
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26
1/4 cup finely chopped red bell peppers
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27
1/4 cup finely chopped red onions
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28
1 1/2 teaspoons minced garlic
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29
1/2 cup rice wine vinegar
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30
2 tablespoons finely chopped fresh cilantro leaves
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31
1/8 teaspoon salt
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32
Combine the mango, poblanos, bell peppers, onions and garlic in a non-reactive bowl and stir to mix.
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33
Add the vinegar, cilantro, and salt and stir well Adjust the seasoning, to taste, and serve.
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34
The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.
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35
1 cup sugar
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36
1/4 cup Emeril's Kick It Up Red Pepper Sauce, or your favorite hot sauce
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37
1/4 cup apple cider vinegar
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38
2 tablespoons tomato paste
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39
2 tablespoons Creole mustard or other whole grain mustard
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40
1 teaspoon kosher salt
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41
1/2 teaspoon minced garlic
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42
1/2 teaspoon freshly ground black pepper
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43
1/2 teaspoon ground coriander
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44
1/4 teaspoon crushed red pepper
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45
Pinch ground cloves
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46
Pinch ground cinnamon
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47
1 bay leaf
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48
Combine all ingredients in a medium saucepan.
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49
Bring to a simmer over medium-high heat, whisking to dissolve the sugar and tomato paste, and cook for 3 minutes.
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50
Remove from the heat and let cool to room temperature.
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51
Remove the bay leaf before serving.
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52
The glaze will keep, refrigerated, for up to 2 weeks.
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53
Bring to room temperature before serving.
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54
1 ripe avocado, diced
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55
2/3 cup mayonnaise, preferably homemade
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56
1/2 cup cilantro leaves, packed, blanched and strained
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57
1 1/2 tablespoons orange juice
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58
1/2 lime, zested
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59
1 lime, juiced (4 to 5 tablespoons)
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60
1/4 teaspoon ground coriander
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61
1/4 teaspoon ground cumin
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62
1/2 teaspoon salt
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63
1/4 teaspoon white pepper
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64
1/4 teaspoon hot sauce, or to taste
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65
Combine all ingredients in a food processor and process until smooth.
