Florida Crab Cakes
List of Ingredients
"At Mark's Place, these are accompanied by
the Avocado 'Butter' (see recipe) and toast
points"
1/2 pound 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 onion
2 teaspoons fresh lime juice
1/2 Scotch bonnet pepper or 1/2 serrano
chili, seeded, minced
Dash of Worcestershire sauce
1 egg, beaten to blend
2 tablespoons (1/4 stick) butter
Avocado "Butter" (see recipe)
Recipe
Combine first 9 ingredients in bowl. Season
with salt and pepper. Mix in egg. Form
mixture into 8 equal patties, using scant 1/4
cup for each. (Can be made 2 hours ahead.
Cover with plastic wrap and refrigerate.)
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 4 plates. Top with
Avocado "Butter" and serve.
Avocado "Butter"
"There's no butter in this spread, but it
tastes as if there is. Mark Militello serves
it with the crab cakes and with the swordfish
too."
Makes 1/2 cup
1 avocado, peeled, pitted, chopped
3 1/2 teaspoons fresh lime juice
Puree avocado and juice in processor until
smooth. Season to taste with salt and
pepper. Serve immediately.
From Bon Appetit July 1994
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