Best Recipe for Crabcakes

Florida Crab Cakes with Avocado Butter (adapted from Mark's Place)

1 lb fresh lump crab meat
1 egg, beaten
2 T minced Italian parsley
1 T chopped scallion
1 1/2 T grainy mustard
Dash of Worcestershire sauce
1/4 jalapeno pepper, seeded and minced
4 T mayonnaise
1/2 C fresh bread crumbs
2 limes
Freshly ground pepper and salt to taste
1 T olive oil
1 large ripe avocado, pitted and cut into chunks
24 thin slices French baguette, toasted (optional)

Pice over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayo, bread crumbs, juice of 1 lime, pepper and salt.

Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sies. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in 2-3 minutes.

In food processor, process avocado and 2 T lime juice until smooth. Add salt & pepper, to taste.

When crab cakes are cooked, arrange on toast (if desired). Top with a large dab of avocado butter and serve.

Crab cakes can be shaped 1 day earlier, but avocado butter should not be prepared more than 1 hour before serving.