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Crab Patties with Pistachio-Avocado Butter

Howard L. Puckett
Yield Makes 2 1/2 dozen


  • 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
  • Pistachio-Avocado Butter

How to Make It

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

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

  3. 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.