Florida Crab Cakes With Avocado Butter |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is out of a 1994 Bon Appetit magazine. It was given to them by a famous chef in Florida. It is still one of my favorite recipes for crab cakes and the avocado butter is a nice change from the normal condiments one gets with crab cakes. Ingredients:
3/4 lb crabmeat |
1/2 cup breadcrumbs |
2 tablespoons mayonnaise |
2 tablespoons parsley, chopped |
1 tablespoon dijon mustard |
1 tablespoon green onion, minced |
2 tablespoons lime juice |
1/4 scotch bonnet pepper, chili seeded and minced |
1/2 teaspoon worcestershire sauce |
1 egg, beaten |
1 dash tabasco sauce |
3 tablespoons butter |
1 avocado, peeled pitted and chopped |
salt |
pepper |
Directions:
1. Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
2. Mix in egg into breadcrumb mixture.
3. Fold in crabmeat in to the breadcrumb mixture.
4. Form into 8 patties. Cover and refrigerate for at least 30 minutes.
5. Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
6. In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
7. Transfer cakes to paper towel to drain.
8. Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.
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