Crab Cakes And Curry
| 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 | t | Curry powder |
| 2 | Eggs | |
| 1/2 | Lemon, juice only | |
| 1 | ds | Worcestershire sauce |
| 1 | ds | Tabasco sauce |
| 1 1/2 | T | Olive oil |
| 1 | Clove garlic | |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 1 | T | Frozen orange juice |
| Concentrate, undiluted | ||
| 1 | T | Sugar |
| 1 | T | Lemon juice |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 60.8mg
Sodium: 299.2mg
Potassium: 319.2mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 9.5g
Protein: 9.4g