1/2 lb Fresh crabmeat, picked over
1/2 c Fresh white breadcrumbs
2 tb Mayonnaise
2 tb Chopped fresh Italian
-parsley
1 tb Coarse-grained Dijon mustard
1 tb Chopped green onion
2 ts Fresh time juice
1/4 Scotch bonnet pepper or 1/2
-serrano chili, seeded,
-minced
Dash of Worcestershire sauce
1 Egg, beaten to blend
2 tb (1/4 stick) butter
Avocado “Butter” (separate
-recipe)
Combine first 9 ingredients in bowl. Season with salt and pepper. Mix
in egg. Form mixture into 8 equal patties, using scant 1/4 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.
Yields
4 servings