NY Times Crab Cakes With Avocado Butter
Ready In: 35 mins
Serves: 6
Ingredients
- 1 lb fresh lump crabmeat
- 1 egg, beaten
- 2 tablespoons minced Italian parsley
- 1 tablespoon chopped scallion (or green onion)
- 1 1⁄2 tablespoons Dijon mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 jalapeno pepper, seeded and minced
- 4 tablespoons mayonnaise
- 1⁄2 cup fresh breadcrumb
- 2 limes
- salt & freshly ground black pepper
- 3 tablespoons olive oil
- 1 large avocado, pitted and cut into chunks
- 24 thin slices French baguettes (toasted)
Directions
- Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, jalapeno pepper, mayo, bread crumbs, juice of 1 lime, salt and pepper.
- Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in 2-3 minutes.
- To make butter, in food processor process avocado and 2 Tbs lime juice until smooth. Add salt and pepper to taste.
- When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.
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