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>