Florida Crab Cakes With Avocado Butter - cooking recipe

Ingredients

3/4 lb crabmeat
1/2 cup breadcrumbs
2 tablespoons mayonnaise
2 tablespoons parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon green onion, minced
2 tablespoons lime juice
1/4 scotch bonnet pepper, chili seeded and minced
1/2 teaspoon Worcestershire sauce
1 egg, beaten
1 dash Tabasco sauce
3 tablespoons butter
1 avocado, peeled pitted and chopped
salt
pepper

Preparation

Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
Mix in egg into breadcrumb mixture.
Fold in crabmeat in to the breadcrumb mixture.
Form into 8 patties. Cover and refrigerate for at least 30 minutes.
Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
Transfer cakes to paper towel to drain.
Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.