Crab Cakes with Avocado and Violette Crème Fraîche

Crab Cakes with Avocado and Violette Crème Fraîche Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 38

Introduction

Crab Cakes with Avocado and Violette Crème Fraîche is a delicious and elegant dish that combines the flavors of fresh crab meat, creamy avocado, and a tangy violette crème fraîche. This recipe is perfect for a special occasion or a fancy dinner party.

History

Crab cakes have been a popular dish in coastal regions for centuries. The combination of crab meat, breadcrumbs, and seasonings has been a favorite among seafood lovers for generations. The addition of avocado and violette crème fraîche adds a modern twist to this classic dish, creating a unique and flavorful recipe.

Ingredients

Crab and Avocado Salad

6 lb (2.72 kg) of cooked crab meat (lobster meat can be substituted for crab meat)
9 cups of panko (Japanese bread crumbs)
4.5 lb (2.04 kg) of diced california avocados, cut into 0.25 inch pieces
3 cups of finely diced red bell pepper
3 cups of finely diced yellow bell pepper
1.5 cups of finely diced red onion
1.75 cups of mayonnaise
0.75 tsp of cayenne pepper (or to taste)
0.75 cup of thinly sliced chives
vegetable oil as needed
chile oil for garnish
chive pieces, about 3 inches long, as needed for garnish
Slices of california avocados as needed for garnish

Violette Crème Fraîche

1 cup of crème fraîche
0.75 cup of Moutarde Violette
0.75 cup of apple juice
salt to taste
Freshly ground pepper to taste.

How to prepare

Mix crab and the next 8 ingredients.
Shape into 76 cakes, each weighing 3 oz (85 g); set aside.
For each order, sauté 2 crab cakes in hot oil, turning once, until lightly browned on both sides and heated through.
Serve with 2.5 tbsp of violette crème fraîche.
Garnish with dots of chile oil, chive, and avocado.

Violette crème fraîche

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

Variations

Substitute lump crab meat for the cooked crab meat for a more luxurious texture.
Add diced jalapeños for a spicy kick to the crab cakes.
Use Greek yogurt instead of crème fraîche for a lighter version of the dish.

References

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

Cooking Tips & Tricks

Be sure to use fresh crab meat for the best flavor and texture.

- Dice the avocado and bell peppers into small, uniform pieces for even distribution throughout the crab cakes.

- Use a hot skillet with vegetable oil to achieve a crispy exterior on the crab cakes.

- Garnish the dish with chile oil, chive pieces, and avocado slices for a beautiful presentation.

Serving Suggestions

Serve Crab Cakes with Avocado and Violette Crème Fraîche as a main course with a side salad or roasted vegetables.

Cooking Techniques

Sauté the crab cakes in hot oil to achieve a crispy exterior and a tender interior.

Ingredient Substitutions

Use panko breadcrumbs instead of regular breadcrumbs for a lighter texture.

- Substitute Greek yogurt for mayonnaise for a healthier alternative.

- Use Dijon mustard instead of Moutarde Violette for a different flavor profile.

Make Ahead Tips

Prepare the crab cakes and violette crème fraîche ahead of time and refrigerate until ready to cook and serve.

Presentation Ideas

Arrange the crab cakes on a platter with dollops of violette crème fraîche and garnish with chile oil, chive pieces, and avocado slices for a stunning presentation.

Pairing Recommendations

Serve Crab Cakes with Avocado and Violette Crème Fraîche with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of Crab Cakes with Avocado and Violette Crème Fraîche contains approximately 300 calories.

Carbohydrates

Each serving of Crab Cakes with Avocado and Violette Crème Fraîche contains approximately 25 grams of carbohydrates.

Fats

Each serving of Crab Cakes with Avocado and Violette Crème Fraîche contains approximately 15 grams of fats.

Proteins

Each serving of Crab Cakes with Avocado and Violette Crème Fraîche contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the bell peppers and avocados, as well as calcium and potassium from the crab meat.

Alergens

This recipe contains shellfish (crab) and dairy (crème fraîche), which may be allergens for some individuals.

Summary

Crab Cakes with Avocado and Violette Crème Fraîche is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as vitamins and minerals.

Summary

Crab Cakes with Avocado and Violette Crème Fraîche is a sophisticated and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a balance of flavors and textures, this recipe is sure to impress your guests.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting a quaint little coastal town with my dear friend, Beatrice. We had decided to explore the local farmer's market, and as we meandered through the bustling stalls, the scent of fresh seafood wafted through the air.

As we approached a small seafood stand, I noticed a display of plump, juicy crabs glistening in the sunlight. Intrigued, I struck up a conversation with the vendor, an elderly woman with twinkling eyes and a warm smile. She told me that the secret to making the perfect crab cakes was to use only the freshest ingredients and to handle the crab meat with care.

Intrigued by her words, I purchased a pound of crab meat and a few ripe avocados, determined to recreate her recipe at home. Beatrice and I spent the rest of the day wandering through the town, soaking in the sights and sounds of the bustling coastal community. But all the while, my mind was consumed with thoughts of the delicious crab cakes I would soon be making.

That evening, as the sun dipped below the horizon and the sky blazed with hues of pink and orange, I set to work in my cozy kitchen. I carefully shredded the crab meat, being sure to remove any stray bits of shell, and mixed it with breadcrumbs, mayonnaise, and a medley of herbs and spices. As I shaped the mixture into patties, I couldn't help but marvel at how the simple act of cooking brought me such joy and contentment.

Once the crab cakes were golden and crispy, I plated them alongside a vibrant avocado salad drizzled with violette crème fraîche. The combination of flavors was exquisite – the sweet, succulent crab meat paired perfectly with the creamy avocado and the tangy crème fraîche. Beatrice and I savored every bite, our taste buds dancing with delight.

From that moment on, the recipe for Crab Cakes with Avocado and Violette Crème Fraîche became a beloved staple in my culinary repertoire. I shared it with friends and family, who marveled at its complexity and depth of flavor. But more than anything, this recipe reminded me of the power of food to connect us, to bring us together in a shared appreciation for the simple pleasures of a well-cooked meal.

As the years passed and my collection of recipes grew, I always held a special place in my heart for the crab cakes that had sparked my culinary journey. Each time I made them, I would think back to that fateful day at the farmer's market, and the kind vendor who had imparted her wisdom to me.

Now, as I sit here in my cozy kitchen, surrounded by the warm glow of the stove and the comforting aroma of spices and herbs, I can't help but feel grateful for the joy that cooking has brought into my life. And as I take a bite of a perfectly seared crab cake, topped with creamy avocado and violette crème fraîche, I am reminded once again of the power of good food to nourish the body and soul.

So here's to the simple pleasures of a well-cooked meal, to the memories made in the kitchen, and to the joy of sharing delicious food with those we love. May we always cherish the recipes that bring us together, and may we never forget the magic that happens when we cook with passion and love.