Instructions: 2 Tablespoons Lime juice Salt and freshly ground - pepper 24 Thin slices French - baguette, toasted

To make the crab cakes: combine the crabmeat with the remaining crab cake ingredients. Shape the mixture into 24 small patties and fry them in hot oil for 2 to 3 minutes until they are brown on each side. Drain on paper towels. To serve: blend the avocado with the lime juice in a food processor until smooth. Add salt and pepper to taste. Place a crab cake on each slice of toasted baguette with a little of the prepared avocado and serve at once. Marks Place, North Miami, Florida, USA Bon Appetit-Exec.Chef Magnus Johansson

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