Combine the mango, poblanos, bell peppers, and onions in a non-reactive bowl and stir to mix. Add the vinegar, cilantro, and salt and stir well. Adjust the seasoning, to taste. See Photo
Note: the salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight container.
Spiced Tomato Glaze:
Combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, whisking to dissolve the sugar and tomato paste, and cook for 3 minutes. Remove from the heat and let cool to room temperature. Remove the bay leaf before serving.
Note: the glaze will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.
Combine all ingredients in a food processor and process until smooth. Keep in fridge until ready to serve.
For crab cakes:
Line a baking sheet with parchment paper and set aside.
Heat the butter in a medium skillet and add the onions and celery. Cook, stirring, until softened, about 4 minutes. Set aside to cool.
Meanwhile, combine the mayonnaise, lemon juice, extra-virgin olive oil, green onions, chives, and parsley in the bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend. Transfer to a medium bowl with the cooled sauteed vegetables, crabmeat and 6 tablespoons bread crumbs and fold gently to mix, being careful not to break up the lumps.
Form the crabmeat mixture into 8 (2 1/2 to 3-inch) round cakes, about 2 1/2 ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.
Put the flour in a small shallow dish. In a separate bowl, whisk together the egg and the half & half to make an egg wash. Put the panko in a third shallow dish. Dredge each crab cake in the flour, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading. See Photo
Heat 1/4 cup of the vegetable oil in a large, heavy skillet over medium heat. Panfry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Add more oil as needed. Drain the crab cakes on paper towels. Keep warm in a 200 degree oven.
To serve, arrange 1 crab cake on each of 8 plates and top with 2 tablespoons of the Mango Salsa. Drizzle the Spiced Tomato Glaze and Cilantro-Avocado Emulsion around the crab cakes and serve immediately.