Florida crab cakes with avocado butter
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SOURCE: AUSTRALIAN VOGUE | ||
| WIN----- | ||
| Crab cakes | ||
| 500 | Fresh crabmeat | |
| 1 | Egg -- beaten | |
| 2 | tablespoons | Finely chopped Italian -- |
| Parsley | ||
| 1½ | tablespoon | Grainy mustard |
| Dash of Worcestershire -- | ||
| Sauce | ||
| 1 | tablespoon | Chopped spring onion |
| ½ | cup | Fresh breadcrumbs |
| 4 | tablespoons | Mayonnaise |
| Juice of 1 lime | ||
| ½ | Chilli -- chopped finely | |
| Salt and freshly ground -- | ||
| Pepper | ||
| Oil for frying | ||
| TO SERVE----- | ||
| 1 | large | Ripe avocado -- cut into |
Directions
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@... (Cindy Johnston File
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