Ingredients
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
Preparation
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)
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.
