Dice radicchio, carrot, red pepper, yellow pepper, green pepper, and endive.

Combine the diced vegetables with minced cilantro and parsley in a large mixing bowl.

Pulse one cup of Panko bread crumbs in a food processor until very fine.

Set the finely processed Panko bread crumbs aside.

Add the remaining cup of Panko bread crumbs to the vegetable mixture.

In a mixer, combine egg yolk, Dijon mustard, lime juice (from 3 limes), and ginger.

Turn the mixer on high and slowly incorporate the safflower oil or vegetable oil.

Emulsify the mixture until it reaches a mayonnaise-like consistency.

Add the emulsified mixture to the vegetable mixture.

Carefully pick through the jumbo lump crab meat, checking for any shells.

Add the crab meat to the vegetable mixture.

Gently mix all ingredients, being careful to preserve the shape of the crab meat.

Form 3-ounce crab cakes from the mixture.

Coat each crab cake in the finely processed bread crumbs.

Set the crab cakes aside until ready to sauté.

In a blender, combine red curry paste, lemon juice, and shallot.

Turn the blender on high and slowly add oil until emulsified.

Place the vinaigrette in a squirt bottle for plating.

In a sauté pan, sauté the crab cakes (two per person) until browned on one side.

Flip the crab cakes and place the sauté pan in a 375 degree oven for 5 minutes.

On each plate, create a design with the Thai vinaigrette.

Place the cooked crab cakes on top of the vinaigrette design.

Garnish with celery stems and serve.