Crab Avocado Cakes


1 lb. flaked blue crab meat
1 peeled and chopped avocado
1/4 c. finely chopped onion
1 egg, beaten
2 tbsp. margarine
2 tbsp. fresh lemon juice
1 tbsp. dried dill weed
1/4 c. olive oil
3/4 c. dry bread crumbs

Place crabmeat in a large mixing bowl. Remove any remaining shell and cartilage. Add remaining ingredients, except bread crumbs, and stir until blended. Add 1/4 c. bread crumbs, reserving the remaining 1/2 c. Form the crab mixture into 6 cakes. Place remaining 1/2 c. of dry bread crumbs into flat pan. Dredge crab cakes in crumbs. Heat half the oil and cook 3 crab cakes until golden brown, turning once. Drain and keep warm. Cook remaining crab cakes in oil and serve with avocado slices and lemon wedges if desired. Makes 3 servings.