Ingredients

• 1 pound jumbo lump crabmeat
• 1 lime, juiced
• 4 green onions, sliced thin
• 1 roasted red pepper, seeded, finely diced
• 2 roasted jalapenos, seeded, finely diced
• 1 teaspoon chili powder
• 1/2 bunch cilantro, leaves chopped
• About 1/2 cup coarsely chopped roasted pumpkin seeds
• About 3/4 cup mayonnaise
• About 1/2 cup Japanese bread crumbs (panko), or more to taste
• Salt and freshly ground black pepper
• 3 egg yolks
• 1/4 cup orange juice
• 1 1/2 cups clarified butter
• 1/4 cup water, more or less to adjust the consistency
• 1/2 bunch cilantro, leaves finely chopped
• Salt and freshly ground black pepper
• 1 avocado, sliced, for garnish
• Micro cilantro and other greens, tossed in extra-virgin olive oil, seasoned with salt and pepper, for garnish
• Red chili oil, for garnish

Instructions

1. In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side. Transfer to a platter.
2. Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon. Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water. Add cilantro and season with salt and pepper, to taste.
3. Top the crab cakes with avocado. Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.