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 onions
2 teaspoons fresh lime juice
1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chilies, seeded, minced ( wear rubber gloves)
1 dash Worcestershire sauce
1 eggs, beaten to blend
2 tablespoons butter
Directions:
Combine first 9 ingredients in bowl.
Season with salt and pepper.
Mix in egg.
For mixture into 8 equal patties, using scant 1/4 cup for each.
(can be made ahead, covered and refrigerated).
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 with toast points.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.