Ingredients

• 4 1/2 tablespoons unsalted butter, melted and cooled slightly
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped green onions (green parts only)
• 1 tablespoon chopped chives
• 1 tablespoon chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 pound jumbo lump crabmeat, picked over for shells and cartilage
• 6 tablespoons fine dry bread crumbs
• 1/3 cup all-purpose flour
• 1 large egg
• 2 tablespoons milk
• 1 1/2 cups panko (Japanese bread crumbs)
• 1/2 cup vegetable oil
• 1 recipe Mango Salsa, recipe follows
• 1 recipe Spiced Tomato Glaze, recipe follows
• 1 recipe Cilantro-Avocado Emulsion, recipe follows

Directions

Mango Salsa:

1 ripe mango, peeled, seeded, and diced

1/4 cup finely chopped poblano peppers

1/4 cup finely chopped red bell peppers

1/4 cup finely chopped red onions

1 1/2 teaspoons minced garlic

1/2 cup rice wine vinegar

2 tablespoons finely chopped fresh cilantro leaves

1/8 teaspoon salt

Combine the mango, poblanos, bell peppers, onions and garlic in a non-reactive bowl and stir to mix. Add the vinegar, cilantro, and salt and stir well Adjust the seasoning, to taste, and serve.

The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.

Yield: 1 1/2 cups

Spiced Tomato Glaze:

1 cup sugar

1/4 cup Emeril's Kick It Up Red Pepper Sauce, or your favorite hot sauce

1/4 cup apple cider vinegar

2 tablespoons tomato paste

2 tablespoons Creole mustard or other whole grain mustard

1 teaspoon kosher salt

1/2 teaspoon minced garlic

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper

Pinch ground cloves

Pinch ground cinnamon

1 bay leaf

Combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, whisking to dissolve the sugar and tomato paste, and cook for 3 minutes. Remove from the heat and let cool to room temperature. Remove the bay leaf before serving.

The glaze will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.

Yield: 1 cup

Cilantro-Avocado Emulsion:

1 ripe avocado, diced

2/3 cup mayonnaise, preferably homemade

1/2 cup cilantro leaves, packed, blanched and strained

1 1/2 tablespoons orange juice

1/2 lime, zested

1 lime, juiced (4 to 5 tablespoons)

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon hot sauce, or to taste

Combine all ingredients in a food processor and process until smooth.

Yield: about 2 cups