Jumbo Lump Crabcake With Bloody Mary Gazpacho & Avocado Mousse

8 each Crabcakes, one ounce each
20 ounces Bloody Mary Gazpacho
4 ounces Avocado Mousse

For the Assembly :
In four medium sized glass or ceramic chilled bowls place 4-6 ounces of the bloody mary gazpacho in the center of each bowl. Place two hot crabcakes in the center of the gazpacho and spoon one ounce of avocado mousse in the center of the crabcakes. Garnish and serve immediately.

For the Bloody Mary Gazpacho :
1 each red onion, finely diced
1 each yellow bell peppers, finely diced
2 each English cucumbers, skin and seeds removed, finely diced
6 each roma tomatoes, seeds removed, finely diced
1 each jicama, finely diced
2 each jalapenos, seeds removed finely diced
2 cups bloody mary mix
1 bunch cilantro, finely chopped
4 each limes, juiced
salt to taste

Mix the first seven ingredients together in a medium sized bowl. Allow to sit for one to two hours to incorporate the flavor and season with freshly chopped cilantro and freshly squeezed lime juice right before service. Season with salt to taste.

For the Jumbo Lump Crabcakes :
1 ounce canola oil
1 bunch green onions, small chopped
1 each small yellow onion, finely diced
1 each small red onion, finely diced
1 pound jumbo lump crabmeat, all shells removed
2 ounces whole grain mustard
½ ounce Tabasco
½ ounce worchestershire
1 each eggs, whipped
1-2 cups bread crumbs
salt to taste

In a medium sized sauté pan add the canola oil and sauté the green, yellow and red onion over low heat until the onions become translucent. Cool the onions and place in a large mixing bowl. Add the jumbo lump crabmeat to the onions. In a separate mixing bowl combine the whipped eggs with the whole grain mustard, Tabasco and the worchestershire. Add the egg – mustard mix to the crabmeat – onion mix and combine gently as to not damage the crabmeat. Fold in enough bread crumbs to bind the mix together and season with salt to taste.

For the Avocado Mousse :
2 each avocados, pitted and peeled
1 each lime, juiced
salt to taste

In a small blender or with a wire whip puree until smooth the avocado and the lime juice. Season with salt and serve immediately.