BAKED CRAB CAKES WITH AVOCADO MOUSSE

Baked Crab Cakes with Avocado Mousse image

Provided by Food Network

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 27

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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

Steps:

Preheat oven to 375 degrees F.
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.
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.
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.
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.