Florida Crab Cakes With Avocado Butter

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Total Time
1hr
Prep 45 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
  2. Mix in egg into breadcrumb mixture.
  3. Fold in crabmeat in to the breadcrumb mixture.
  4. Form into 8 patties. Cover and refrigerate for at least 30 minutes.
  5. Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
  6. In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
  7. Transfer cakes to paper towel to drain.
  8. Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.
Most Helpful

5 5

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.