Florida Crab Cakes

• 1/2 pound fresh crabmeat
• 1/2 cup fresh white breadcrumbs
• 2 T mayonnaise
• 2 T chopped fresh Italian parsley
• 1 T coarse grained Dijon mustard
• 1 T chopped green onion
• 2 tsp fresh lime juice
• 1/4 schotch bonnet pepper, seeded, minced
• dash of Worcestershire sauce
• 1 egg, beaten to blend
• 2 T butter

1. combine first 9 ingredients in bowl. season with salte and pepper. mix in egg. form mixture into 8 equal patties, using scant 1/4 for each (Canbe made 2 hours ahead. cover with plastic wrap and refrigerate)
2. Melt butter in large nonstick skillet over medium heat. Fry cakes in batches until golden brown, about 2 minutes per side. Transfer cakes to paper towels; drain. Arrange 2 cakes on each of 4 plates.

fresh crabmeat, fresh white breadcrumbs, t, t, t, t, lime juice, schotch bonnet pepper, worcestershire sauce, egg, t

Taken from www.epicurious.com/recipes/member/views/florida-crab-cakes-50007593 (may not work)