Crab Cakes With Lemon Cilantro Sauce

Lemon Cilantro Sauce
3 large garlic cloves
2 cups fresh cilantro
1/2 cup fresh flat leaf (Italian) parsley
1/4cup sherry vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
juice of 1 lemon
jalapeño

Crab Cakes
8 oz fresh Dungeness crab meat (or your favorite crab), cooked
4 tablespoons celery, finely diced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 tablespoon minced jalapeño
3 garlic cloves minced
zest of 1 lemon
3 tablespoons mayonnaise
1 cup panko breadcrumbs
2 tablespoons olive oil
2 cups fresh pea sprouts (or fresh micro greens)
2 avocados, sliced

Lemon Cilantro Sauce
 Using a food processor, finely chop the garlic. Add cilantro, parsley, sherry vinegar, oil, cayenne, lemon juice and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside or store tightly sealed in the refrigerator. Can be made a day or two in advance.

Crab Cakes:
 Pick through the crab meat and remove all shells. Gently squeeze the crab meat to remove excess liquid. Combine the crab, celery, cilantro, parsley, jalapeño, garlic, and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into 4 portions, form patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.

Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides. If you wish, you can cook the second side by placing in a 350º oven for the last 3 minutes.

To serve, place one crab cake on a teaspoon of the sauce. Toss pea sprouts in a few tablespoons of the sauce and place on the plate. Top sprouts with avocado slices and drizzle a bit of the sauce on top. Serve immediately.