Crab and Avocado Sandwiches with Mango | Recipe Finder

Ingredients

• Main Dish
• 2 Cup Canola Oil
• 1/2 Pound Fresh Maine or Dungeness Lump Crabmeat
• 1/4 Cup Best-Quality Mayonnaise (or Tangerine Aioli--see Grilled Asparagus with Tangerine Aioli)
• 1 1/4 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)
• 1 1/2 Tablespoons Red Bell Pepper (finely dliced)
• 1 Egg (lightly beaten)
• 2 Tablespoons Fresh Lemon Juice
• 1 1/2 Tablespoons Worcestershire Sauce
• 1/2 Teaspoon Salt
• 1/4 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
• 1/4 Teaspoon Kosher Salt
• Mango Coulis
• 2 Mangos (cut into chunks--see note)
• 2 Cup Water
• 1 Teaspoon Confectioners' Sugar