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Crab Cakes
With California Avocado And Violette Mustard Creme Fraiche
recipe fileseafood & shellfish crab cakes
Crab Cakes With California Avocado & Violette Mustard Creme Fraiche
Yield: 12
Appetizer Plates To Share 6 pounds crab meat
1 pound 2 ounces (9 cups) Panko (Japanese bread crumbs)
6 (3 pounds) California Avocados, diced finely
3 cups (1-1/2 pounds) finely diced red bell pepper
3 cups (1-1/2 pounds) finely diced yellow bell pepper
1-1/2 cups (12 ounces) finely diced red onion
1-1/2 cups mayonnaise 3/4 teaspoon cayenne pepper or to taste
3/4 cup thinly sliced chive Vegetable oil, as needed

Violette Creme Fraiche
1 cup creme fraiche
3/4 cup Moutarde Violette*
3/4 cup apple juice
salt and freshly ground pepper to taste.

To Garnish
Chile oil
Pieces of chive, about 2-inches long
Slices of California avocado, to garnish

Sponsored Recipe - Crab Cakes With California Avocado & Violette Mustard Creme Fraiche

Recipe by Chef Robert Wilson

Cooking with Avocados
The Ritz-Carlton Laguna Niguel's Chef Rob Wilson applies French sensibility to superb local ingredients to create California Avocado Crab Cakes with Violet Mustard Crème Fraiche. California Avocados are a natural source of monounsaturated fat, so substitute an equal amount of pureed avocado for the mayonnaise to bind the mixture and add a healthful twist.

Method Mix crab and next 8 ingredients. Shape into 36 cakes, 3 ounces each; reserve.

Per Order
Saute 3 crab cakes in hot oil, turning once, until lightly browned on both sides and hot. Serve with 2-1/2 tablespoons Violette Creme Fraiche. Garnish with dots of chile oil, chive, and avocado.

Violette Creme Fraiche
Whisk together 1 cup creme fraiche, 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.

For more recipes and information on California Avocados visit

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