Crab Cakes with Avocado Creme Fraiche

Serves 4 1 teaspoons sunflower 1⁄ 2 oil or another mild oil 1⁄ cup each red pepper,

2 shallots and celery, finely chopped 1 teaspoon garlic, finely

chopped Salt, pepper 16 ounces cooked Dungeness crab meat 2 tablespoons aioli 2 teaspoons chopped

chives 1 teaspoon lime juice 4 tablespoons toasted

breadcrumbs 1 teaspoon olive oil 1 teaspoon butter Avocado Creme Fraiche

( see recipe) Avocado, Tomato and Shallot Salsa ( see recipe) Arugula Salad ( see recipe)

1. In a medium saute pan, heat sunflower oil. Add red pepper, shallot, celery, garlic and a pinch of sea salt; cook over medium heat until softened. Let cool.

2. In a large bowl, combine sauteed vegetables, crab meat, aioli, chives, lime juice, sea salt and freshly ground black pepper to taste. 3. Form the mixture into 4 cakes, using a 2

1⁄ 2- inch ring mold if available. Coat the crab cakes in breadcrumbs; chill until ready to cook.

4. When ready to cook, preheat oven to 350 degrees. Heat saute pan; add olive oil and butter. Add crab cakes, and brown. Transfer crab cakes to an oven- safe pan; bake 6 to 8 minutes.

5. Spread 2 tablespoons of the Avocado Crème Fraiche on each plate. Top with a hot crab cake, then garnish with salsa and the arugula salad.