Crab Patties with Pistachio-Avocado Butter

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Ingredients

1 pound fresh lump crabmeat, drained and picked
2 large eggs, lightly beaten
1 cup fresh breadcrumbs
2 tablespoons chopped fresh cilantro
2 green onions, finely chopped
2 tablespoons chili sauce
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger
1/2 cup all-purpose flour
1/4 cup peanut oil

Preparation

Combine first 10 ingredients in a large bowl, stirring gently.

Shape mixture into 32 (2-inch) patties (about 2 tablespoons mixture each), cover, and chill 30 minutes.

Coat both sides of patties in flour. Cook patties, in batches, in hot oil in a large skillet over medium heat 2 to 3 minutes on each side or until golden. Add additional oil after each batch, if necessary. Drain on paper towels. Serve immediately with Pistachio-Avocado Butter.

Note:

Jan Robinson,

November 2006
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