Crispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion (Emeril Lagasse) Recipe

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. Heat the butter in a medium skillet and add the onions and celery. Cook, stirring, until softened, about 4 minutes. Set aside to cool.
3. 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. Add the salt, pepper, and cayenne and process for 15 seconds to blend. 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.
4. 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. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.
5. Put the flour in a small shallow dish. In a separate bowl, whisk together the egg and the milk to make an egg wash. Put the panko in a third shallow dish. Dredge each crab cake in the flour, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading. (Note that the crab cake mixture will be slightly wet and should be handled carefully. If the crab cakes become too loose during the breading, they can be refrigerated again until firm.) Set aside.
6. Heat 1/4 cup of the vegetable oil in a large, heavy skillet over medium heat. Panfry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Add more oil as needed. Drain the crab cakes on paper towels. Keep warm.
7. To serve, arrange 2 crab cakes on each of 4 plates and top with 2 tablespoons of the Mango Salsa. Drizzle the Spiced Tomato Glaze and Cilantro-Avocado Emulsion around the crab cakes and serve immediately.
8. Mango Salsa:
9. 1 ripe mango, peeled, seeded, and diced
10. 1/4 cup finely chopped poblano peppers
11. 1/4 cup finely chopped red bell peppers
12. 1/4 cup finely chopped red onions
13. 1 1/2 teaspoons minced garlic
14. 1/2 cup rice wine vinegar
15. 2 tablespoons finely chopped fresh cilantro leaves
16. 1/8 teaspoon salt
17. Combine the mango, poblanos, bell peppers, onions and garlic in a non-reactive bowl and stir to mix. Add the vinegar, cilantro, and salt and stir well Adjust the seasoning, to taste, and serve.
18. The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.
19. Yield: 1 1/2 cups
20. Spiced Tomato Glaze:
21. 1 cup sugar
22. 1/4 cup Emeril's Kick It Up Red Pepper Sauce, or your favorite hot sauce
23. 1/4 cup apple cider vinegar
24. 2 tablespoons tomato paste
25. 2 tablespoons Creole mustard or other whole grain mustard
26. 1 teaspoon kosher salt
27. 1/2 teaspoon minced garlic
28. 1/2 teaspoon freshly ground black pepper
29. 1/2 teaspoon ground coriander
30. 1/4 teaspoon crushed red pepper
31. Pinch ground cloves
32. Pinch ground cinnamon
33. 1 bay leaf
34. Combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, whisking to dissolve the sugar and tomato paste, and cook for 3 minutes. Remove from the heat and let cool to room temperature. Remove the bay leaf before serving.
35. The glaze will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.
36. Yield: 1 cup
37. Cilantro-Avocado Emulsion:
38. 1 ripe avocado, diced
39. 2/3 cup mayonnaise, preferably homemade
40. 1/2 cup cilantro leaves, packed, blanched and strained
41. 1 1/2 tablespoons orange juice
42. 1/2 lime, zested
43. 1 lime, juiced (4 to 5 tablespoons)
44. 1/4 teaspoon ground coriander
45. 1/4 teaspoon ground cumin
46. 1/2 teaspoon salt
47. 1/4 teaspoon white pepper
48. 1/4 teaspoon hot sauce, or to taste
49. Combine all ingredients in a food processor and process until smooth.
50. Yield: about 2 cups