| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Grains | French | Main dish, Seafood | 24 | Servings |
INGREDIENTS
| SOURCE: AUSTRALIAN VOGUE | ||
| Crab cakes | ||
| 500 | Fresh crabmeat | |
| 1 | Egg, beaten | |
| 2 | T | Finely chopped Italian |
| Parsley | ||
| 1 1/2 | T | Grainy mustard |
| Dash of Worcestershire | ||
| Sauce | ||
| 1 | T | Chopped spring onion |
| 1/2 | c | Fresh breadcrumbs |
| 4 | T | Mayonnaise |
| Juice of 1 lime | ||
| 1/2 | Chilli, chopped finely | |
| Salt and freshly ground | ||
| Pepper | ||
| Oil for frying | ||
| 1 | Ripe avocado, cut into | |
| 2 | t | ablespoons Lime juice Salt and freshly ground, pepper 24 |
INSTRUCTIONS
Thin slices French -- baguette, toasted To make the crab cakes: combine the crabmeat with the remaining crab cake ingredients. Shape the mixture into 24 small patties and fry them in hot oil for 2 to 3 minutes until they are brown on each side. Drain on paper towels. To serve: blend the avocado with the lime juice in a food processor until smooth. Add 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 Submitted By SHERREE JOHANSSON On 08-19-94 (0738) Recipe By : From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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