California Avocado Dungeness Crab Cake, Fresh Corn Blini, Violet Mustard Creme Fraiche
Total Time: 23 min
Prep Time: |
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%
IngredientsCrab Cakes 1 lb. crabmeat, picked over to remove any cartilage 2 cups panko bread crumbs 1 ripe, Fresh California Avocado, peeled, seeded and diced 1 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 1 cup corn niblets 1/4 cup fine corn meal 1 cup flour 3/4 cup milk 2 tsp. baking powder 3 Eggs
- 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.
**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.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados