Florida Crab Cakes

• 1/2 lb fresh crabmeat, picked over
• 1/2 cup fresh white breadcrumbs
• 2 tablespoons mayonnaise
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon coarse-grained Dijon mustard
• 1 tablespoon chopped green onion
• 2 teaspoons fresh lime juice
• 1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves)
• 1 dash Worcestershire sauce
• 1 egg, beaten to blend
• 2 tablespoons butter

1. Combine first 9 ingredients in bowl.
2. Season with salt and pepper.
3. Mix in egg.
4. For mixture into 8 equal patties, using scant 1/4 cup for each.
5. (can be made ahead, covered and refrigerated).
6. Melt butter in large nonstick skillet over medium heat.
7. Fry cakes in batches until golden-brown, about 2 minutes per side.
8. Transfer cakes to paper towels; drain.
9. Arrange 2 cakes on each of 4 plates.
10. Top with Avocado 'Butter' and serve with toast points.

fresh crabmeat, fresh white breadcrumbs, mayonnaise, fresh italian parsley, coarsegrained dijon, green onion, lime juice, scotch bonnet peppers, worcestershire sauce, egg, butter

Taken from www.food.com/recipe/florida-crab-cakes-97093 (may not work)