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.
Provided by Expat in Holland
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
- Mix in egg into breadcrumb mixture.
- Fold in crabmeat in to the breadcrumb mixture.
- Form into 8 patties. Cover and refrigerate for at least 30 minutes.
- Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
- In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
- Transfer cakes to paper towel to drain.
- Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.
Nutrition Facts : Calories 335.7, Fat 21.1, SaturatedFat 7.5, Cholesterol 113.4, Sodium 995.2, Carbohydrate 17.4, Fiber 4.3, Sugar 2.2, Protein 20.4
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