Crab Cakes with Thai Vinaigrette

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1/4 head radicchio

1/2 carrot

1/2 red pepper

1/2 yellow pepper

1/2 green pepper

1 head endive

1 tablespoon minced cilantro

1 tablespoon minced parsley

2 cups Panko bread crumbs

1 egg yolk

1 teaspoon Dijon mustard

3 limes

2 ounces of fresh ginger

1 cup of safflower oil or vegetable oil

1 pound jumbo lump crab meat

2 leafy stems on celery for garnish

Thai Vinaigrette:

1 tablespoons of red curry paste

Juice of 1/2 lemon

1 shallot

1/2 cup of safflower oil or vegetable oil plus 1 tablespoon