Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- SOURCE: AUSTRALIAN VOGUE
- WIN-----
- Crab cakes
- 500 Fresh crabmeat
- 1 Egg -- beaten
- 2 tb Finely chopped Italian --
- 1 1/2 tb Grainy mustard
- Dash of Worcestershire --
- Sauce
- 1 tb Chopped spring onion
- 1/2 c Fresh breadcrumbs
- Juice of 1 lime
- 1/2 Chilli -- chopped finely
- Salt and freshly ground --
- TO SERVE-----
- 1 lg Ripe avocado -- cut into
- 4 tb Mayonnaise
- Pepper
- Oil for frying
- Parsley
Preparation
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. Marks 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
