NY Times Crab Cakes With Avocado Butter

Submitted by Bren_in_L.R.

"Found in an article, is similar to Bon Appetit's recipe but is a little different. Crab cakes can be shaped a day ahead; toast may be prepared early in the day. Avocado butter should be made an hour before serving. They are small, appetizer size cakes."

 

• Ready In: 35mins
• Ingredients: 14
• 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

1. 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.
2. 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.
3. To make butter, in food processor process avocado and 2 Tbs lime juice until smooth. Add salt and pepper to taste.
4. When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.