Florida Crab Cakes with Avocado Butter
Published May 7, 1991
- Total Time
- 25 minutes
- Rating
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Ingredients
1 pound fresh lump crab meat
1 egg, beaten
2 tablespoons minced Italian parsley
1 tablespoon chopped scallion
1 ½ tablespoons grainy mustard
Dash Worcestershire sauce
½ Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
4 tablespoons mayonnaise
½ cup fresh bread crumbs
2 limes
Freshly ground black pepper and salt (optional) to taste
1 tablespoon olive oil
1 large ripe avocado, pitted and cut into chunks
24 thin slices French baguette, toasted
Nutritional analysis per serving
5 grams carbs; 26 milligrams cholesterol; 75 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 169 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
- Step 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 two or three minutes.
- Step 3
In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
- Step 4
When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.
Crab cakes can be shaped a day ahead; toast may be prepared early in the day, and avocado butter an hour before serving.
Private Notes