Use English muffins, or pastry rings. Meat from any species of crab may be used, although the meat of the Atlantic blue crabs is generally considered to be the best tasting. Dungeness or stone crab are very good too.
*Eggs and sour cream can be subbed for a cup/250g of mayonnaise. Puncture eggplant about 20 times using a skewer, or a knife. Cover and microwave for about 8 minutes or until it turns soft. Eggplant can also be steamed 25 minutes or baked in the oven at 375ºF/190ºC for about 40 minutes. Cut in half and scrap the flesh out, chop and drain. Discard the skin. Combine eggs, cream, chives, cayenne and cumin. Fold in crab meat, eggplant and almond meal. Season with salt and pepper. Crab mixture can be refrigerated up to 2 days.
Combine bread crumbs, cornmeal, parsley, and olive oil. Arrange English muffin rings on a silicon mat or baking paper. Grease molds using cooking spray. Evenly spread 1 tablespoon breadcrumb mixture into each ring. Tightly pack crabmeat into rings and top with remaining coating.
In a small heavy saucepan, combine shallots, tangerine zest and juice, white vinegar and thyme over medium heat. Reduce by two-thirds. Add cream and deduce by half. Add butter pieces whisking continuously; do not boil. Strain through fine sieve, season with salt and pepper. Keep warm. Use an immersion blender to smooth out prior serving.
Combine together some cucumber, granny smith apple, and radishes cut into fine julienne. Season to taste with sesame oil, lemon juice and herbs such as cilantro, parsley and dill.
In a hot skillet, sear crab eggplant cakes 4 minutes on each side. Transfer crab cake to a warm serving plate. Top with some of the seasoned salad topping, and drizzle some tangerine beurre blanc. Enjoy!