California Avocado Dungeness Crab Cake, Fresh Corn Blini, Violet Mustard Creme Fraiche
Nutritional Highlights (per serving)
|1||lb.||crabmeat, picked over to remove any cartilage|
|2||cups||panko bread crumbs|
|1||ripe, Fresh California Avocado, peeled, seeded and diced|
|1/2||cup||lemon, juice only|
|As needed||Salt and pepper, to taste|
|Corn Blini (see make ahead recipe below)|
|Violet Mustard Fraiche (see make ahead recipe below)|
|Violet Mustard Fraiche|
|Salt and pepper, to taste|
|1/4||cup||fine corn meal|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Mix all ingredients and shape to desired form.
- Using a large frying pan, pan fry about 4 minutes per side over medium-high heat. (Avoid crowding the crab cakes in the pan; cook in batches if necessary.)
- Serve with Corn Blini and Violet Mustard Crème Fraiche
- Mix together and cook like a pancake.
Violet Mustard Crème Fraiche
- Whisk all ingredients to blend.
Serve with mixed baby greens tossed with olive oil and lemon.
Try with a glass of Chenin Blanc.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
**Violet Mustard is specialty mustard from France made with mustard and grape juice, available online and at some specialty food stores. If Violet mustard is not available substitute a coarse white wine Dijon mustard and use grape juice instead of apple juice. If desired add a few drops of red and blue food coloring to make the pretty violet color.
Vitamin A 1648 IU; Vitamin C 18 mg; Calcium 165 mg; Iron 4 mg; Vitamin D 0 IU; Folate 42 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 15%; Iron 20%