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

Serves: 1


Crab 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

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

*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