Line a baking sheet with parchment paper and set aside.
Heat the butter in a medium skillet and add the onions and celery
. Cook, stirring, until softened, about 4 minutes. Set aside to cool.
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.
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.
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.
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.
To serve, arrange 2 crab cakes on each of 4 plates and top with 2 tablespoons of the Mango Salsa
the Spiced Tomato Glaze and Cilantro-Avocado Emulsion around the crab cakes and serve immediately.