Cullen's Crab Cakes Avocado Butter
Crab cakes
500 x Fresh crabmeat
1 x Egg -- beaten
2 tbl Finely chopped Italian --
Parsley
1 1/2 tbl Grainy mustard
Dash of Worcestershire --
Sauce
1 tbl Chopped spring onion
1/2 cup Fresh breadcrumbs
4 tbl Mayonnaise
Juice of 1 lime
1/2 x Chilli -- chopped finely
Salt and freshly ground --
Pepper
Oil for frying
TO SERVE-----
1 lrg Ripe avocado -- cut into
Method :
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