"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crab Avacado Cakes Recipe

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This recipe for Crab Avacado Cakes, by , is from The Weber/Yanics Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Regina Weber
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound flaked blue crab meat
1 peaeled and chopped avocado
1/4 cup finely chopped onions
1 beaten egg
2 tablespoons margarine
2 tablespoons fresh lemon juice
1 tablespoon spicy mustard
1/2 teaspoon dried dill weed
1/4 cup olive oil
3/4 cup dry bread crumbs

Directions:
Directions:
Place crabmeat in a large mixing bowl. Remove any remaining shell and cartilage. Add remaining ingredients except bread crumbs and stir until blended. Add 1/4 cup of bread crumbs, reserving remining 1/2 cup. Form the crab mixture into 6 cakes. Place remaining 1/2 cup of dry crumbs into flat plan. Dredge crab cakes in crumbs. Heat half the oil and cook 3 crab cakes until golden brown, turning once. Drain and keep warm. Cook remaining crab cakes in oil and serve with avaocado slices and lemon wedges if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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