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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A Mark Militello recipe. Accompany with my #97094 and toast points. Ingredients:
1/2 lb fresh crabmeat, picked over |
1/2 cup fresh white breadcrumbs |
2 tablespoons mayonnaise |
2 tablespoons chopped fresh italian parsley |
1 tablespoon coarse-grained dijon mustard |
1 tablespoon chopped green onion |
2 teaspoons fresh lime juice |
1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves) |
1 dash worcestershire sauce |
1 egg, beaten to blend |
2 tablespoons butter |
Directions:
1. Combine first 9 ingredients in bowl.
2. Season with salt and pepper.
3. Mix in egg.
4. For mixture into 8 equal patties, using scant 1/4 cup for each.
5. (can be made ahead, covered and refrigerated).
6. Melt butter in large nonstick skillet over medium heat.
7. Fry cakes in batches until golden-brown, about 2 minutes per side.
8. Transfer cakes to paper towels; drain.
9. Arrange 2 cakes on each of 4 plates.
10. Top with Avocado ‘Butter’ and serve with toast points.
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