| 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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