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)
• 4½ pounds California avocados, diced ¼-inch
• 3 cups finely diced red bell pepper
• 3 cups finely diced yellow bell pepper
• 1½ cups finely diced red onion
• 1¾ 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.