Crab Cakes with Avocado and Violette Crème Fraîche

Description
Yield: 76 cakes, 3 ounces each and 2½ cups of violette crème fraîche

Ingredients

 * 6 pounds cooked crab meat (lobster meat can be substituted for crab meat)
 * 9 cups panko (Japanese bread crumbs)
 * 4 ½ pounds California avocados, diced ¼-inch
 * 3 cups finely diced red bell pepper
 * 3 cups finely diced yellow bell pepper
 * 1 ½ cups finely diced red onion
 * 1 ¾ cups mayonnaise
 * ¾ tsp cayenne pepper - or to taste
 * ¾ cup thinly sliced chive
 * vegetable oil - as needed
 * chile oil - for garnish
 * pieces of chive, about 3-inches long - as needed for garnish
 * slices of California avocados - as needed for garnish

Violette crème fraîche

 * 1 cup crème fraîche
 * ¾ cup Moutarde Violette
 * ¾ cup apple juice
 * salt to taste
 * freshly ground pepper to taste.

Directions

 * 1) Mix crab and next 8 ingredients.
 * 2) Shape into 76 cakes, 3 ounces each; reserve.
 * 3) Per order: sauté 2 crab cakes in hot oil, turning once, until lightly browned on both sides and hot.
 * 4) Serve with 2½ tablespoons violette crème fraîche.
 * 5) Garnish with dots of chile oil, chive and avocado.

Violette crème fraîche

 * 1) Whisk together crème fraîche, Moutarde Violette, apple juice, and salt and freshly ground pepper to taste.