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

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

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.