Crab and Avocado "Sandwiches" with Mango Coulis

In a 10-inch saute pan, heat up the Canola Oil (480 mL) on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer. It should read 375 degrees F (190 degrees C).

Combine the Maine Crab Meat (225 g), Red Onion (1 Tbsp), Scallions (2 Tbsp), Red Bell Peppers (1 1/2 Tbsp), Mayonnaise (4 Tbsp), Tabasco® Original Red Pepper Sauce (1 Tbsp), Breadcrumbs (4 Tbsp), juice from Lemon (1) and Worcestershire Sauce (1 1/2 Tbsp). Mix until fully incorporated.

Make 3-ounce patties or cakes.

Place the All-Purpose Flour (125 g) on a plate, and stir in the Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Place the Egg (1) in a bowl.

Dredge the 3-ounce cakes in the flour, egg and then the remaining Breadcrumbs (50 g).

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.

Slice open and dice the Avocados (2).

Combine the diced ripe avocados, juice from Lime (1), Fresh Cilantro (1 Tbsp), Red Onions (2 Tbsp), Extra-Virgin Olive Oil (1 Tbsp) and Kosher Salt (1/4 tsp). Mix well and refrigerate until ready to use.

Cut and dice the Mangoes (2).

Place the mango chunks in blender with half of Water (480 mL) and the Powdered Confectioners Sugar (1 tsp). Process until smooth. If the mixture is too thick, pour in another 1/4 cup of 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 the mango coulis onto a plate.

Slice the crab cake in half.

Lay the bottom portion in the puree and spoon the avocado mixture on top.

Place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro.