For the crab cakes: Bring a pot of water with 1 teaspoon salt to a boil, and then cook the corn with the husk on for 10 minutes. Peel off and discard the husk, and then remove the kernels from the stalk with a knife and set aside.
Combine the corn with the blue crab, snow crab, Crab Cake Sauce, mayonnaise, breadcrumbs, Thai basil, cilantro, onions, lemon juice, peppers and crackers in a large mixing bowl and mix thoroughly. Shape into 5-ounce patties, and then place on a baking sheet in the refrigerator to rest and firm up, about 30 minutes.
For cooking and assembling: Heat the butter and oil in a large saute pan, and then saute the crab cakes until golden on each side. To build the sandwiches, smear 1 ounce of New Tartar Sauce and 1 ounce of Mango Chutney on each crab cake, followed by 1 slice of tomato, 4 slices of avocado, some Asian style greens and 3 onion rings. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Heat 1 teaspoon of the oil and the butter in a saute pan and cook the onions to sweat until translucent. Set aside.
Heat the remaining oil in a small saucepan and add the garlic and ginger and saute until fragrant. Add the brown sugar, seafood seasoning, paprika and ichimi. Fold in well and continue cooking for 2 minutes longer. Stir in the onions, fish sauce and lime juice and cook for 3 minutes. Taste and adjust the seasoning.
Heat the oil in a large saucepan over medium heat and saute the shallots until translucent. Stir in the ginger, clove, five-spice, nutmeg and garlic and continue sauteing for 3 minutes. Add the dried and fresh mango and pour in enough water to cover. Stir in the sugar, and then add the Thai chile and cinnamon stick. Bring to a low boil and cook until the dried mango is soft, 30 minutes. Pour in the rice wine vinegar and cook for another 10 minutes. Season with the salt and sambal and then remove from the heat and let cool. Remove the cinnamon sticks and puree the chutney.
Combine the mayonnaise, relish, capers, cilantro, lemon juice, sugar, paprika, ichimi pepper, seafood seasoning, rice wine and onions in a large bowl and mix until well combined. Season with salt and black pepper.