| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Grains |
French |
Main dish, Seafood |
24 |
Servings |
INGREDIENTS
|
|
SOURCE: AUSTRALIAN VOGUE |
|
|
WIN—– |
|
|
Crab cakes |
| 500 |
|
Fresh crabmeat |
| 1 |
|
Egg — beaten |
| 2 |
tb |
Finely chopped Italian — |
|
|
Parsley |
| 1 1/2 |
tb |
Grainy mustard |
|
|
Dash of Worcestershire — |
|
|
Sauce |
| 1 |
tb |
Chopped spring onion |
| 1/2 |
c |
Fresh breadcrumbs |
| 4 |
tb |
Mayonnaise |
|
|
Juice of 1 lime |
| 1/2 |
|
Chilli — chopped finely |
|
|
Salt and freshly ground — |
|
|
Pepper |
|
|
Oil for frying |
|
|
TO SERVE—– |
| 1 |
lg |
Ripe avocado — cut into |
INSTRUCTIONS
2 tablespoons Lime juice Salt and freshly ground -- pepper 24 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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