Florida Crab Cakes with Avocado Butter

• 1 pound fresh lump crab meat
• 1 egg, beaten
• 2 tablespoons minced Italian parsley
• 1 tablespoon chopped scallion
• 1 1/2 tablespoons grainy mustard
• Dash Worcestershire sauce
• 1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
• 4 tablespoons mayonnaise
• 1/2 cup fresh bread crumbs
• 2 limes
• Freshly ground black pepper and salt (optional) to taste
• 1 tablespoon olive oil
• 1 large ripe avocado, pitted and cut into chunks
• 24 thin slices French baguette, toasted

1. Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
2. Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides.
3. Handle and turn gently so that crab cakes do not fall apart.
4. Cakes will cook in two or three minutes.
5. In food processor, process avocado and 2 tablespoons lime juice until smooth.
6. Add salt and pepper, to taste.
7. When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

crab meat, egg, italian parsley, scallion, grainy mustard, worcestershire sauce, scotch, mayonnaise, bread crumbs, limes, freshly ground black pepper, olive oil, avocado, thin

Taken from cooking.nytimes.com/recipes/11899 (may not work)