Ingredients:
3/4 lb crabmeat
1/2 cup breadcrumbs
2 tablespoons mayonnaise
2 tablespoons parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon green onions, minced
2 tablespoons lime juice
1/4 scotch bonnet peppers, chili seeded and minced
1/2 teaspoon Worcestershire sauce
1 eggs, beaten
1 dash Tabasco sauce
3 tablespoons butter
1 avocados, peeled pitted and chopped
salt
pepper
Directions:
Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
Mix in egg into breadcrumb mixture.
Fold in crabmeat in to the breadcrumb mixture.
Form into 8 patties. Cover and refrigerate for at least 30 minutes.
Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
Transfer cakes to paper towel to drain.
Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.
Servings: 4
Time preparation: 45 min.
Time total: 60 min.