Crispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion

INGREDIENTS

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