SOURCE: AUSTRALIAN VOGUE
WIN—–
Crab cakes
500 Fresh crabmeat
1 Egg — beaten
2 tb Finely chopped Italian —
Parsley
1 1/2 tb Grainy mustard
Dash of Worcestershire —
Sauce
1 tb Chopped spring onion
1/2 c Fresh breadcrumbs
4 tb Mayonnaise
Juice of 1 lime
1/2 Chilli — chopped finely
Salt and freshly ground —
Pepper
Oil for frying
TO SERVE—–
1 lg Ripe avocado — cut into
2 tablespoons Lime juice Salt and freshly ground — pepper 24 Thin
slices French — baguette, toasted
To make the crab cakes: combine the crabmeat with the remaining crab cake
ingredients. Shape the mixture into 24 small patties and fry them in hot
oil for 2 to 3 minutes until they are brown on each side. Drain on paper
towels. To serve: blend the avocado with the lime juice in a food processor
until smooth. Add salt and pepper to taste. Place a crab cake on each
slice of toasted baguette with a little of the prepared avocado and serve
at once. Mark’s Place, North Miami, Florida, USA
Yields
24 Servings