Crab Cakes with Avocado and 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 1/4-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
 * Violette crème fraîche - Recipe Follows
 * chile oil - for garnish
 * Pieces of chive, about 3-inches long - as needed for garnish
 * Slices of California avocados - as needed for garnish

Directions
METHOD

Mix crab and next 8 ingredients.

Shape into 76 cakes, 3 ounces each; reserve.

PER ORDER

Sauté 2 crab cakes in hot oil, turning once, until lightly browned on both sides and hot. Serve with 2-1/2 tablespoons Violette crème fraîche. Garnish with dots of chile oil, chive and avocado.

Violette crème fraîche

Whisk together 1 cup crème fraîche, 3/4 cup Moutarde Violette*, 3/4 cup apple juice, and salt and freshly ground pepper to taste. Yield: 2-1/2 Cups.


 * Moutarde Violette is a French whole-grain mustard flavored with grape must.