Ingredients

• 1 pound lump crabmeat
• 2 tablespoons mayonnaise
• 2 tablespoons spicy mustard
• 1/2 cup panko bread crumbs
• 1 teaspoon minced red jalapeno pepper
• 1 teaspoon minced green jalapeno pepper
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped chives
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium lemon, juiced
• 1/2 medium orange, juiced
• 1 tablespoon olive oil
• Salad, for serving, recipe follows
• Avocado Mousse, recipe follows
• 2 small carrots, peeled and julienned
• About 4 cups mixed greens, washed and dried
• 2 tablespoons sesame oil
• 1/2 medium lemon, juiced
• Pinch salt
• Pinch pepper
• Citrus fruit wedges (oranges, blood oranges, grapefruits, and/or lemons), for garnish, optional
• 1 large avocado
• 1 tablespoon heavy whipping cream
• 1/2 medium orange, juiced
• 1/2 medium lemon, juiced
• Salt and pepper

Browse by ingredient

Instructions

1. Preheat oven to 375 degrees F.
2. Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
3. Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
4. Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
5. Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.