| 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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