Crab Patties with Pistachio-Avocado Butter

Yield: Makes 2 1/2 dozen

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
• Pistachio-Avocado Butter

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.