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AVOCADO DUNGENESS CRAB CAKE, FRESH CORN BLINI, VIOLET MUSTARD CREME FRAICHE

Rating
5.00000 of 5 Serves 1
Preparation
15 min
Cook Time
8 min
Total Time
23 min

Author: Chef Rob Wilson, Montage Resort, Laguna Beach, CA
Recipe Provided By the California Avocado Commission, for foodservice use

Nutritional Info

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Ingredients

  • Crab Cakes

  • 1 lb.crabmeat, picked over to remove any cartilage
  • 2 cupspanko bread crumbs
  • 1 ripe, Fresh California Avocado, diced
  • 1 cupmayonnaise
  • ½ cuplemon, juice only
  • ½ cupchopped chive
  • Salt and pepper, to taste
  • Corn Blini (see make ahead recipe below)
  • Violet Mustard Fraiche (see make ahead recipe below)

  • Violet Mustard Fraiche

  • ¼ cupviolet mustard
  • ¼ cupCreme Fraiche
  • ¼ cupapple juice
  • ¼ cupgrapeseed oil
  • Salt and Pepper to taste

  • Corn Blini

  • 1 cupcorn niblets
  • ¼ cupfine corn meal
  • 1 cupflour
  • ¾ cupmilk
  • 2 tsp.baking powder
  • 3 eggs

Instructions

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.

Nutrition Information per Serving

Nutrition Information Per Serving: Calories 610; Total Fat 54 g (Sat 8 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 100 mg; Sodium 950 mg; Potassium 305 mg; Total Carbohydrates 52 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 31 g; 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.

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