Ingredients

For the crab cakes:

1/2 cup mayonnaise
1 cup large egg
2 tablespoon fish sauce
1/4 cup minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon finely chopped fresh cilantro
1 tablespoon red fresno chili, minced

2 teaspoon finely grated lime zest
1 teaspoon toasted sesame oil
1 pound fresh jumbo lump crabmeat, squeezed dry
1 1/2 cup panko (japanese bread crumbs)
6 tablespoon canola oil
4 tablespoon (1/2 stick) unsalted butter
1 tablespoon hothouse cucumber, cut into thin matchstick-size strips

Mango chutney:

1/2 cup mayonnaise
1 cup large egg
2 tablespoon fish sauce
1/4 cup minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon finely chopped fresh cilantro
1 tablespoon red fresno chili, minced
2 teaspoon finely grated lime zest
1 teaspoon toasted sesame oil

1 pound fresh jumbo lump crabmeat, squeezed dry
1 1/2 cup panko (japanese bread crumbs)
6 tablespoon canola oil
4 tablespoon (1/2 stick) unsalted butter
1 tablespoon hothouse cucumber, cut into thin matchstick-size strips
1/2 cup sugar
1 cup mango, peeled, pitted, diced small
1/4 cup rice wine vinegar
2 tablespoon fresh lime juice (from 1 lime)

Preparation

Baking Directions:

To prepare the crab cakes: In a large bowl, whisk the mayonnaise, egg, fish sauce and sesame oil to blend.

Whisk in the green onions, ginger, cilantro, chili and lime zest.

Add the crab meat and stir to coat, coarsely breaking apart the crabmeat.

Fold in the panko.

Cover and refrigerate the crab mixture for at least 1 hour.

Meanwhile, to make the compote: Heat a heavy medium sauce pan over medium heat for 2 minutes.

Add the sugar and cook without stirring until the sugar melts and caramelizes, tilting the pan as necessary to ensure the sugar caramelizes evenly, about 5 minutes.

Remove the pan from the heat and stir in the mango (the caramel will clump).

Add vinegar and lime juice and return the pan to medium heat.

Simmer gently, stirring constantly, until the caramel bits dissolve, the mango begins to look translucent, and the sauce thickens, about 5 minutes.

Transfer the chutney to a bowl and cool completely.

To cook the crab cakes: Using your hands and about 1/3 cup of crab mixture for each, form the crab mixture into twelve discs.

Set the crab cakes in a single layer on a baking sheet as you form them.

Heat a large nonstick sauté pan over high heat.

Add 3 tablespoons of olive oil and 2 tablespoons of butter and cook until melted, about 1 minute.

Working in batches, fry 6 crab cakes at a time for 2 minutes on each side, or until they are crisp and golden on the outside and heated through, reducing the heat to ensure the crab cakes brown evenly.

Transfer the crab cakes to paper towels to remove any excess oil.

Wipe out the pan and repeat with the remaining oil, butter and crab cakes.

To serve: Place 2 crab cakes on each of six plates.

Top each with the cucumber and spoon some of the mango compote alongside.

Garnish with cilantro sprig and serve.