Florida crab cakes - bon appetit

4 servings

Ingredients

Quantity Ingredient
½ pounds Fresh crabmeat, picked over
½ cup Fresh white breadcrumbs
2 tablespoons Mayonnaise
2 tablespoons Chopped fresh Italian parsley
1 tablespoon Coarse-grained Dijon mustard
1 tablespoon Chopped green onion
2 teaspoons Fresh time juice
¼ Scotch bonnet pepper or 1/2 serrano chili, seeded, minced
Dash of Worcestershire sauce
1 Egg, beaten to blend
2 tablespoons (1/4 stick) butter
Avocado \"Butter\" (separate recipe)

Directions

Combine first 9 ingredients in bowl. Season with salt and pepper. Mix in egg. Form mixture into 8 equal patties, using scant ¼ C for each. (Can be made 2 hours ahead. Cover with plastic wrap and refrigerate.)

Melt butter in large nonstick skillet over medium heat. Fry cakes in batches until golden brown, about 2 minutes per side. Transfer cakes to paper towels; drain. Arrange 2 cakes on each of 4 plates. Top with Avocado "Butter" and serve.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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