Crab Avocado Cakes
2 cups (1 lb.) crab meat
1 avocado, peeled, stoned and chopped
1/4 cup finely chopped onions
1 egg, beaten
2 TB. margarine (or butter)
2 Tb. fresh lemon juice
1 TB. Dijon mustard
1 TB. chopped fresh dill weed
3/4 cup dry bread crumbs, divided
1/4 cup olive oil
1. Combine the ingredients except the bread crumbs and olive oil in a mixing bowl. Add 1/4 cup of the bread crumbs to the mixture. Form the mixture into 6 crab cakes.
2. Place the remaining 1/2 cup of bread crumbs in a flat pan or dish. Dredge the cakes in the crumbs and set aside.
3. Heat the oil in a large, heavy skillet on medium heat. Fry the cakes until golden brown, turning once. Drain on absorbent paper. Serve hot.
Source: "Crab Cookery Coast to Coast" Glenn Day - 1982
2 cups (1 lb.) crab meat
1 avocado, peeled, stoned and chopped
1/4 cup finely chopped onions
1 egg, beaten
2 TB. margarine (or butter)
2 Tb. fresh lemon juice
1 TB. Dijon mustard
1 TB. chopped fresh dill weed
3/4 cup dry bread crumbs, divided
1/4 cup olive oil
1. Combine the ingredients except the bread crumbs and olive oil in a mixing bowl. Add 1/4 cup of the bread crumbs to the mixture. Form the mixture into 6 crab cakes.
2. Place the remaining 1/2 cup of bread crumbs in a flat pan or dish. Dredge the cakes in the crumbs and set aside.
3. Heat the oil in a large, heavy skillet on medium heat. Fry the cakes until golden brown, turning once. Drain on absorbent paper. Serve hot.
Source: "Crab Cookery Coast to Coast" Glenn Day - 1982
