Crab Cakes

I was trying to pick something easy to make for dinner. Easy and something we could enjoy and remember. Something new. I looked through the small pile of recipes printed from newspapers and immediately spotted the one. I did go through the whole pile to be fair, but the recipe on top for crab cakes with avocado would be dinner.

I would have liked to have some fresh Dungeness crab to work with, but bought an 8-ounce package of "claw meat" at the store. This was to be about ease of preparation. Picking meat from crab legs ran counter to this notion.

In a medium bowl I whisked an egg, added the crab meat, diced avocado (a ripe yet still firm one), bread crumbs, finely sliced green onions, mayonnaise, Dijon mustard, Worcestershire sauce, salt and pepper. Once the ingredients are well combined, the mixture is refrigerated for at least a half hour.

I used an egg ring as a mold, placed on wax paper to form the cakes. They then cook in a frying pan with a little vegetable oil on medium-high heat for four minutes on each side. The verdict: absolutely delicious.

Bon appétit!