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Crab Cakes With Bloody Mary Gazpacho

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1/4 teaspoon celery seed

2 large tomatoes (1 pound), seeded and cut into 1/4-inch dice

2 Kirby cucumbers (1/2 pound), seeded and cut into 1/4-inch dice

2 jalapeños, seeded and very finely chopped

1 yellow bell pepper, cut into 1/4-inch dice

1 celery rib, peeled and cut into 1/4-inch dice

1 small red onion, very finely chopped

1 cup tomato juice

1 teaspoon worcestershire sauce

1/2 teaspoon hot sauce

1/2 teaspoon finely grated lime zest

2 tablespoons drained horseradish

2 tablespoons fresh lime juice

1/2 cup coarsely chopped cilantro leaves


1 Hass avocado, very coarsely chopped

3 tablespoons fresh lime juice

1 tablespoon vegetable oil, plus more for frying

4 large scallions, finely chopped

1 small red onion, finely chopped

salt and freshly ground pepper

1 large egg

2 tablespoons whole-grain mustard

2 teaspoons fresh lime juice

1/4 teaspoon hot sauce

1 pound jumbo lump crabmeat, picked over

1 1/2 cups fresh bread crumbs

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