Crab Cakes with Avocado and Violette Crème Fraîche

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Description[edit]

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

Ingredients[edit]

Violette crème fraîche[edit]

Procedures[edit]

  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[edit]

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

Notes[edit]

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