| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | Servings | ||
INGREDIENTS
| 1 | lb | Dungeness crab — |
| Squeeze-dried | ||
| 3/4 | c | Bread crumbs |
| 1 | pn | Salt — to taste |
| 1 | pn | Black pepper — to taste |
| 1/4 | c | Celery — minced |
| 1/4 | Onion — minced | |
| 2 | ts | Curry powder |
| 2 | Eggs | |
| 1/2 | Lemon — juice only | |
| 1 | ds | Worcestershire sauce |
| 1 | ds | Tabasco sauce |
| 1 1/2 | tb | Olive oil |
| 1 | Clove garlic | |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 1 | tb | Frozen orange juice |
| Concentrate — undiluted | ||
| 1 | tb | Sugar |
| 1 | tb | Lemon juice |
| 1 | tb | Chutney |
INSTRUCTIONS
STEP ONE: Blend the crab meat in a food processor at medium speed. Mix in the bread crumbs, salt and pepper, celery, onion, 1 teaspoon of curry, eggs, lemon juice, Worcestershire sauce, and Tabasco. Divide the mixture into 12 portions and cook in a skillet on medium heat. STEP TWO: To make the sauce, saute the garlic lightly in the olive oil, taking care not to burn the garlic. Add the curry powder and blend in a food processor until smooth. Stir in the mayonnaise, sour cream, orange juice concentrate, sugar, lemon juice, 1 teaspoon of curry, and chutney and spoon over the crab cakes before serving. Recipe By : Michael A. Even, of O'Malley's on the Green, Anchorage, AK From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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