Florida Crab Cakes with Avocado Butter

Categories: Main dish | Seafood

Serves: 24 Servings

Ingredients:

SOURCE: AUSTRALIAN VOGUE
WIN-----
Crab cakes
500 Fresh crabmeat
1 Egg -- beaten
2 tb Finely chopped Italian --
Parsley
1 1/2 tb Grainy mustard
Dash of Worcestershire --
Sauce
1 tb Chopped spring onion
1/2 c Fresh breadcrumbs
4 tb Mayonnaise
Juice of 1 lime
1/2 Chilli -- chopped finely
Salt and freshly ground --
Pepper
Oil for frying
TO SERVE-----
1 lg Ripe avocado -- cut into

Instructions:
2 tablespoons Lime juice Salt and freshly ground -- pepper 24 Thin
slices French -- baguette, toasted

To make the crab cakes: combine the crabmeat with the remaining crab cake
ingredients. Shape the mixture into 24 small patties and fry them in hot
oil for 2 to 3 minutes until they are brown on each side. Drain on paper
towels. To serve: blend the avocado with the lime juice in a food processor
until smooth. Add salt and pepper to taste. Place a crab cake on each
slice of toasted baguette with a little of the prepared avocado and serve
at once. Mark's Place, North Miami, Florida, USA Bon Appetit-Exec.Chef
Magnus Johansson Submitted By SHERREE JOHANSSON On 08-19-94 (0738)

Recipe By :

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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