Crab Cakes with Avocado and Violette Crème Fraîche

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Description

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

Ingredients

Violette crème fraîche

Procedures

  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.

Notes

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