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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.