Florida Crab Cakes With Avocado Butter Recipe
Servings: 12
Ingredients
- WIN----- Crab cakes
- 500 x Fresh crabmeat
- 1 x Egg -- beaten
- 2 Tbsp. Finely minced Italian -- Parsley
- 1 1/2 Tbsp. Grainy mustard Dash of Worcestershire -- Sauce
- 1 Tbsp. Minced spring onion
- 1/2 c. Fresh breadcrumbs
- 4 Tbsp. Mayonnaise Juice of 1 lime
- 1/2 x Chilli -- minced finely Salt and freshly grnd -- Pepper Oil for frying TO SERVE-----
- 1 lrg Ripe avocado -- cut into
Directions
- 2 Tbsp. Lime juice Salt and freshly grnd - pepper 24 Thin slices French - baguette, toasted
- To make the crab cakes: combine the crabmeat with the remaining crab cake ingredients. Shape the mix into 24 small patties and fry them in warm oil for 2 to 3 min till they are brown on each side. Drain on paper towels. To serve: blend the avocado with the lime juice in a food processor till smooth. Add in salt and pepper to taste. Place a crab cake on each slice of toasted baguette with a little of the prepared avocado and serve at once. Mark's Place, North Miami, Florida, USA Bon Appetit-Exec.Chef Magnus Johansson
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 12 servings | |
| Calories 37 | |
| Calories from Fat 16 | 43% |
| Total Fat 1.83g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 39mg | 2% |
| Potassium 55mg | 2% |
| Total Carbs 4.01g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.37g | 0% |
| Protein 1.24g | 2% |
