RCI-SF.002.0243.001

Crab Cakes with Avocado and Violette Crème Fraîche

Name: Crab Cakes with Avocado and Violette Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 unit vegetable oil - as needed; 1 unit chile oil - for garnish; 1 pieces of chive (about 3-inches long - as needed for garnish); 1 slices of California avocados - as needed for garnish

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

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

cooked crab meat (lobster meat can be substituted for crab meat)
6 pounds
panko (Japanese bread crumbs)
9 cups
California avocados
diced ¼-inch
4½ pounds
finely diced red bell pepper
3 cups
finely diced yellow bell pepper
3 cups
finely diced red onion
1½ cups
mayonnaise
1¾ cups
cayenne pepper - or to taste
¾ tsp
thinly sliced chive
¾ cup
vegetable oil - as needed
1 unit
chile oil - for garnish
1 unit
of chive
about 3-inches long - as needed for garnish
1 pieces
of California avocados - as needed for garnish
1 slices

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Crab Cakes with Avocado and Violette Crème Fraîche

Ingredients

Method

What Makes This Variant Distinct