Florida Crab Cakes With Avocado Butter

• 3/4 lb crabmeat
• 1/2 cup breadcrumbs
• 2 tablespoons mayonnaise
• 2 tablespoons parsley, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon green onion, minced
• 2 tablespoons lime juice
• 1/4 scotch bonnet pepper, chili seeded and minced
• 1/2 teaspoon Worcestershire sauce
• 1 egg, beaten
• 1 dash Tabasco sauce
• 3 tablespoons butter
• 1 avocado, peeled pitted and chopped
• salt
• pepper

1. Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
2. Mix in egg into breadcrumb mixture.
3. Fold in crabmeat in to the breadcrumb mixture.
4. Form into 8 patties. Cover and refrigerate for at least 30 minutes.
5. Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
6. In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
7. Transfer cakes to paper towel to drain.
8. Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.

crabmeat, breadcrumbs, mayonnaise, parsley, mustard, green onion, lime juice, scotch, worcestershire sauce, egg, tabasco sauce, butter, avocado, salt, pepper

Taken from www.food.com/recipe/florida-crab-cakes-with-avocado-butter-133691 (may not work)