Florida Crab Cakes - Bon Appetit Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh crabmeat, picked over
1/2 cup: Fresh white breadcrumbs,
2 tbsp: Mayonnaise,
2 tbsp: Chopped fresh Italian parsley,
1 tbsp: Coarse-grained Dijon mustard,
1 tbsp: Chopped green onion,
2 tsp: Fresh time juice,
1/4: Scotch bonnet pepper or 1/2 serrano chili, seeded, minced
Dash of Worcestershire sauce,
1: Egg, beaten to blend
2 tbsp: , (1/4 stick) butter
Avocado "Butter", separate recipe
Directions:
Combine first 9 ingredients in bowl. Season with salt and pepper. Mix
in egg. Form mixture into 8 equal patties, using scant 1/4 C for
each. (Can be made 2 hours ahead. Cover with plastic wrap and
refrigerate.)
Melt butter in large nonstick skillet over medium heat. Fry cakes in
batches until golden brown, about 2 minutes per side. Transfer cakes
to paper towels; drain. Arrange 2 cakes on each of 4 plates. Top with
Avocado "Butter" and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
in egg. Form mixture into 8 equal patties, using scant 1/4 C for
each. (Can be made 2 hours ahead. Cover with plastic wrap and
refrigerate.)
Melt butter in large nonstick skillet over medium heat. Fry cakes in
batches until golden brown, about 2 minutes per side. Transfer cakes
to paper towels; drain. Arrange 2 cakes on each of 4 plates. Top with
Avocado "Butter" and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp