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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
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