Give Classic American Dishes A Summer Twist With California Avocados (NAPSA)—Summer is the perfect time for backyard get-togethers, whether for birthdays, reunions, Labor Day or just to hang out with friends and family. Whatever the celebration, Americans across the country will gather to share their commonlove of food through fantastic regional meals and favorite hometown dishes. With premium California avocados at their peak, now is the perfect time to incorporate this delicious and nutritious fruit into any cuisine to give it an all-American taste of summer. For inspiration on unique ways to use California avocados, try this twist on a Southern classic—crab cakes. Chef Ryan Lamon of Peaches’ Smokehouse and Southern Kitchen in Los Angeles created Crab Cake Sandwiches with California Avocado Remoulade.‘Theresult is a savory sandwich with a West Coast-meetsSouth flavor, combining creamy California avocados with Louisiana hot sauce and paprika for a mouthwatering kick. “IT love the contrast of flavors and textures in these crab cakes.‘They'll take folks on a flavorful tour of the U.S. in onebite,” said Lamon. Crab Cake Sandwiches with California Avocado Remoulade Recipe created by ChefRyan Lamon ofPeaches’ Truckfor the California Avocado Commission Serves: 4 Ingredients: % cupaioli (see make-aheadrecipe below) 1 large egg, beaten 1 Tbsp. Dijon mustard 1 Tbsp. Worcestershire sauce % tsp. hot sauce 1 lb. jumbo lump crabmeat, picked over % cup panko breadcrumbs 1 lemon,zest only 1 cup all-purpose flour % tsp. salt 1 tsp. ground black pepper 4 rustic rolls California Avocado Remoulade (see make-aheadrecipe below) % red onion,sliced 1 heirloom tomato,sliced 1 fresh California Avocado,sliced 4 greenleaf lettuce leaves 1 Tbsp. fresh lemon juice % Tbsp. Dijon mustard 2 Tbsp. apple cider vinegar 1% cups canolaoil Y% tsp. salt or to taste % tsp. pepper, or to taste Instructions: 1. Combine the egg yolks, garlic, lemon juice, mustard and apple cider vinegar in a food processor. Blend on Crab Cake Sandwich with California Avocado Remoulade Instructions: 1. In a small bowl, whisk the aioli with the egg, mustard, Worcestershire sauce and hot sauce until smooth. 2. Ina medium bowl,lightly toss the crabmeat with the breadcrumbs and lemonzest. Gently fold in the aioli mixture. Cover andrefrigerate overnight. 3. Using roughly % cup of the crab mixture per patty, form circular patties, around 1 to 1% inches thick. 4. Mix the flour, salt and pepper on a shallow dish. 5. Lightly flour the top and bottom of each crab cake. 6. Oila seafood grate and place ona medium-high-heat charcoal grill.* 7. Cook crab cakes on each side until golden brown on each side and heated through. 8. Coat both sides of the roll with a generous smearof California Avocado Remoulade.** 9. Serve each roll with one crab cake and top with red onion, heirloom tomato, avocadoslices and green leaf lettuce leaves that have been tossed with the lemonjuice, as desired. *If you don’t have a seafood grate for the grill, you can also panfry the crab cakes using % cup of canolaoil. Heat the oil in a cast-iron skillet and cook crab cakes on each side over medium-high heat until golden brown on each side and heated through. **For a lower-carb alternative, this recipe can also be served using a green leaf lettuce wrap in lieu of the rustic roll. Aioli Ingredients: 2 egg yolks 1% tsp. minced garlic % lemon,juice only low until smooth. 2. With the food processor remain- ing on low speed, add oil slowly and steadily. Once all oil is added, taste and season with salt, pepper and extra lemon,if needed. California Avocado Remoulade Ingredients: 1 ripe, fresh California Avocado, seeded and peeled 2 Tbsp. fresh lemon juice 2 cups aioli (see make-ahead recipe above) 2 Tbsp. Dijon mustard 1 Tbsp. Louisiana hotsauce, or to taste 2 Tbsp. fresh lemon juice 1 tsp. Worcestershire sauce 2 Tbsp. minced sweet onion 2 Tbsp. choppedfresh parsley 2 Tbsp. choppedbread andbutter pickles (if bread and butter pickles aren’t available, any spicysweetvariety of pickles will work) 1 grated medium-sized garlic clove 1 tsp. chopped capers 1 tsp. salt 1 tsp. fresh ground pepper % tsp. smoked paprika Ingredients: 1. Puree avocado with lemonjuice in a food processor until mostly smooth. 2. Fold avocado mixture andaioli together in a medium mixing bowl. Whisk in mustard, hot sauce, lemon juice and Worcestershire sauce. 3. Stir in onion, parsley, pickles, garlic and capers. 4. Season with salt, pepper and smokedpaprika. 5. Cover andrefrigerate for at least 1 hourbefore serving. For more unique ways to enjoy California avocados, visit www.Califor niaAvocado.com.
