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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.
- 3⁄4 lb crabmeat
- 1⁄2 cup breadcrumbs
- 2 tablespoons mayonnaise
- 2 tablespoons parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon green onion, minced
- 2 tablespoons lime juice
- 1⁄4 scotch bonnet pepper, chili seeded and minced
- 1⁄2 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 dash Tabasco sauce
- 3 tablespoons butter
- 1 avocado, peeled pitted and chopped
- 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.
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.