AVOCADO DUNGENESS CRAB CAKE, FRESH CORN BLINI, VIOLET MUSTARD CREME FRAICHE
Recipe Provided By Chef Rob Wilson, Montage Resort, Laguna Beach, CA
1
| Preparation: | 15 min |
| Cook Time: | 8 min |
| Total Time: | 23 min |
| Serves: | 1 |
Ingredients
- 0.000
Crab Cakes
- 1.0001 lb. crabmeat, picked over to remove any cartilage
- 2.0002 cup panko bread crumbs
- 1.0001 ripe, Fresh California Avocado, diced
- 1.0001 cup mayonnaise
- 0.500½ cup lemon, juice only
- 0.500½ cup chopped chive
- 0.000 Salt and pepper, to taste
- 0.000 Corn Blini (see make ahead recipe below)
- 0.000 Violet Mustard Fraiche (see make ahead recipe below)
- 0.000
Violet Mustard Fraiche
- 0.250¼ cup violet mustard
- 0.250¼ cup Creme Fraiche
- 0.250¼ cup apple juice
- 0.250¼ cup grapeseed oil
- 0.000 Salt and Pepper to taste
- 0.000
Corn Blini
- 1.0001 cup corn niblets
- 0.250¼ cup fine corn meal
- 1.0001 cup flour
- 0.750¾ cup milk
- 2.0002 tsp. baking powder
- 3.0003 eggs
Instructions
Crab Cakes
- 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
Corn Blini
- Mix together and cook like a pancake.
Violet Mustard Crème Fraiche
- 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.