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

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

23 min

Prep time:

15 min

Cook time:

8 min

ingredients

Serving Size: 1

As needed Crab Cakes
1 lb. crabmeat, picked over to remove any cartilage
2 cups panko bread crumbs
1 ripe, Fresh California Avocado, diced
1 cup mayonnaise
1/2 cup lemon, juice only
1/2 cup chopped chive
As needed Salt and pepper, to taste
As needed Corn Blini (see make ahead recipe below)
As needed Violet Mustard Fraiche (see make ahead recipe below)
As needed Violet Mustard Fraiche
1/4 cup violet mustard
1/4 cup Creme Fraiche
1/4 cup apple juice
1/4 cup grapeseed oil
As needed Salt and Pepper to taste
As needed 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

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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.

Recipe Tags

  • chef recipes
  • corn
  • crab
  • crab cakes
  • seafood

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