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1 lb. crabmeat, picked over to remove any cartilage

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2 cups panko bread crumbs

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1 ripe, Fresh California Avocado peeled, seeded and diced

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1 cup mayonnaise

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1/2 cup lemon, juice only

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1/2 cup chopped chive

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As needed Salt and pepper, to taste

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Corn Blini (see make ahead recipe below)

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Violet Mustard Fraiche (see make ahead recipe below)

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1/4 cup violet mustard

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1/4 cup Creme Fraiche

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1/4 cup apple juice

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1/4 cup grapeseed oil

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1 cup corn niblets

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1/4 cup fine corn meal

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1 cup flour

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3/4 cup milk

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2 tsp. baking powder

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3 Eggs

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.