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 Moutarde Violette is a French whole-grain mustard flavored with grape must.
* ¾ cup apple juice
* salt to taste
* freshly ground pepper to taste.
== Directions ==
# Mix crab and next 8 ingredients.
# Shape into 76 cakes, 3 ounces each; reserve.
# Per order: sauté 2 crab cakes in hot oil, turning once, until lightly browned on both sides and hot.
# Serve with 2½ tablespoons violette crème fraîche.
# Garnish with dots of chile oil, chive and avocado.
=== Violette crème fraîche ===
# Whisk together crème fraîche, Moutarde Violette, apple juice, and salt and freshly ground pepper to taste.
== Notes ==
__NOTOC__
Category:Apple juice Recipes
Category:Crab Recipes
Category:Lobster Recipes
Category:Red bell pepper Recipes
Category:Yellow bell pepper Recipes
Category:Chives Recipes
Category:Crème fraîche Recipes
Category:Hass avocado Recipes
Category:Mayonnaise Recipes
Category:Prepared mustard Recipes
Category:Breadcrumb Recipes
Category:Red onion Recipes