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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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
•  salt
•  pepper

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.