Crab and Avocado Sandwiches with Mango

Ingredients

	Main Dish
2	Cup	Canola Oil
½	Pound	Fresh Maine or Dungeness Lump Crabmeat
¼	Cup	Best-Quality Mayonnaise (or Tangerine Aioli--see Grilled Asparagus with Tangerine Aioli)
1¼	Cup	Dried Bread Crumbs (preferably panko crumbs)
1	Cup	All Purpose Flour
1	Tablespoon	Tabasco (or other Hot Pepper Sauce)
2	Tablespoon	Scallions (thinly sliced)
1½	Tablespoons	Red Bell Pepper (finely dliced)
1		Egg (lightly beaten)
2	Tablespoons	Fresh Lemon Juice
1½	Tablespoons	Worcestershire Sauce
½	Teaspoon	Salt
¼	Teaspoon	Freshly Ground Black Pepper
	Avocado Salsa
2		Large Avocados (pitted, peeled, and cut into chunks)
1	Tablespoon	Fresh Lime Juice
3	Tablespoons	Red Onion (finely diced)
1	Tablespoon	Fresh Cilantro (chopped, plus whole sprigs for garnish)
1	Tablespoon	Extra-Virgin Olive Oil
¼	Teaspoon	Kosher Salt
	Mango Coulis
2		Mangos (cut into chunks--see note)
2	Cup	Water
1	Teaspoon	Confectioners' Sugar

Instructions

In a deep saute pan, heat 1 cup of the canola oil over high heat until a deep-frying or candy thermometer reads 375°F. In a bowl, combine the crabmeat, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the bread crumbs, the lemon juice, and Worcestershire sauce. Mix until fully incorporated. Form into cakes about 3 inches in diameter and 3/4 inch thick. Place the flour on a plate, and stir in the salt and pepper. Place the beaten egg in a bowl and the remaining 1 cup bread crumbs on another plate. Dredge each crab cake in the flour, then in the egg, and then in the bread crumbs. Lay the cakes in the oil and panfry until each cake has a nice brown crust on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

To Make the Salsa:
Combine all the ingredients in a bowl, mixing gently. I like this have bright green chunks of avocado (which the lime juice keeps from turning brown), rather than to be a smooth guacamole concoction. Refrigerate the salsa until ready to use.

To Make the Mango Coulis:
Place the mango chunks in blender with 1 1/2 cups water and the confectioners' sugar. Process until smooth. If the mixture is too thick, pour in another 1/4 cup water, and again check the consistency, adding up to another 1/4 cup water if necessary. Refrigerate the coulis until ready to use.

To Serve:
Spoon coulis into the center of individual plates in a small bowl. Slice each crab cake in half to make two round pieces and lay the bottoms in the puree. Spoon some avocado salsa on top of each and place the top portions of the crab cakes over the salsa like a sandwich. Top with a small amount of salsa and garnish with cilantro sprigs.

Cat's Note:
I've found the easiest way to cut a mango is to cut a fat slice off each side, moving your knife parallel to the broad side of the pit inside. You'll have mango thirds, with the two outer thirds free of the pit. With a sharp knife cut a checkerboard pattern in the flesh of the two outer thirds, slicing first in one direction and then the other without cutting through the skin. Then flip the mango piece inside out so the cut side is curving outward. You'll find the crosshatching you've done makes the chunks stand out so they're easy to cut away from the skin with a knife.