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crab meat egg Italian parsley scallion grainy mustard Worcestershire sauce scotch mayonnaise bread crumbs limes freshly ground black pepper olive oil avocado thin
Viewed: 43 - Published at: 8 years agoIngredients
- 1 pound fresh lump crab meat
- 1 egg, beaten
- 2 tablespoons minced Italian parsley
- 1 tablespoon chopped scallion
- 1 1/2 tablespoons grainy mustard
- Dash Worcestershire sauce
- 1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
- 4 tablespoons mayonnaise
- 1/2 cup fresh bread crumbs
- 2 limes
- Freshly ground black pepper and salt (optional) to taste
- 1 tablespoon olive oil
- 1 large ripe avocado, pitted and cut into chunks
- 24 thin slices French baguette, toasted
Method
- Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
- Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides.
- Handle and turn gently so that crab cakes do not fall apart.
- Cakes will cook in two or three minutes.
- In food processor, process avocado and 2 tablespoons lime juice until smooth.
- Add salt and pepper, to taste.
- When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.
