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.