Ingredients
-
3/4
-
1/2
-
2
-
2
-
1
-
1
-
2
-
1/4
-
1/2
-
1
-
1
-
3
-
1
-
-
Directions
Florida Crab Cakes With Avocado Butter, 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 , Very good! There is a discrepancy between the amounts of lime juice for the crab cakes in the ingredient list, and the directions I decided I’d rather use 2 teaspoons than 2 tablespoons I was also out of Dijon mustard, which, as I remember, is quite mild So I substituted brown grainy mustard for it, and used less To get 8 cakes out of this I think you would have to make them quite dainty My yield was 5 Overall, a very nice and unusual recipe Thank you for sharing , 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
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Steps
|
1
Done
|
Combine Breadcrumbs, Mayonnaise, Parsley, Dijon, Green Onion, 2 Tsp Lime Juice, Chili and Worcestershire Sauce. Mix Until Combined. |
|
2
Done
|
Mix in Egg Into Breadcrumb Mixture. |
|
3
Done
|
Fold in Crabmeat in to the Breadcrumb Mixture. |
|
4
Done
|
Form Into 8 Patties. Cover and Refrigerate For at Least 30 Minutes. |
|
5
Done
|
Meanwhile in a Food Processor, Add Avocado, Lime Juice, Salt and Pepper. Process Until Smooth. Cover and Refrigerate. |
|
6
Done
|
in Skillet Melt Butter and Fry Cakes in Batches Until Golden Brown. About 2-3 Minutes Per Side. |
|
7
Done
|
Transfer Cakes to Paper Towel to Drain. |
|
8
Done
|
Arrange 2 Cakes on 4 Plates and Put a Dollop of Avocado Butter on Top of Each. |
