California Avocado Dungeness Crab Cake, Fresh Corn Blini, Violet Mustard Creme Fraiche

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Nutritional Highlights (per serving)

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54 g
Total Fat
52 g
Total Carbs
31 g
100 mg


Serves: 1
    Crab Cakes
lb.  crabmeat, picked over to remove any cartilage
cups  panko bread crumbs
  ripe, Fresh California Avocado, peeled, seeded and diced
cup  mayonnaise
1/2  cup  lemon, juice only
1/2  cup  chopped chive
  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
1/4  cup  violet mustard
1/4  cup  Creme Fraiche
1/4  cup  apple juice
1/4  cup  grapeseed oil
    Salt and pepper, to taste
    Corn Blini
cup  corn niblets
1/4  cup  fine corn meal
cup  flour
3/4  cup  milk
tsp.  baking powder

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Crab Cakes

  1. Mix all ingredients and shape to desired form.
  2. 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.)
  3. Serve with Corn Blini and Violet Mustard Crème Fraiche

Corn Blini

  1. Mix together and cook like a pancake.

Violet Mustard Crème Fraiche

  1. Whisk all ingredients to blend.

Serving Suggestions:
Serve with mixed baby greens tossed with olive oil and lemon.

Beverage Pairings:
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.

Calories 610
Total Fat 54 g
Trans Fat 0 g
Saturated Fat 8 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Total Carbs 52 g
Dietary Fiber 7 g
Total Sugar 2 g
Protein 31 g
Cholesterol 100 mg
Sodium 950 mg
Potassium 305 mg

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Rob Wilson

Chef Rob Wilson, Ritz-Carlton in Laguna Niguel, CA

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