Caribbean crabmeat canapes

Yield: 30 Servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Onion
1 Clove garlic
½ cup Coconut; unsweetened, grated
2 cups Crabmeat (fresh or canned); fresh or canned
1 Egg
2 tablespoons Heavy cream
2 teaspoons Curry powder
1 teaspoon Salt
½ cup Fried pork rinds; crushed
½ cup Oil

Date: Sun, 10 Mar 1996 23:19:26 -0800 From: "sharon@..." <sharon@...> These are adapted recipes from Dr. Atkins' New Diet Cookbook for those concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If you're old enough, this is probably the way your mother *used* to cook. Happy Lowcarbing and Bon Appetit! Melt 2 T. butter in skillet. Add onion and garlic and saute until transparent. Add coconut and saute until lightly browned. In separate bowl, combine crabmeat, egg, cream, curry powder and salt. Add onion/ garlic/coconut mixture and mix well.

Shape into 30 one inch balls. Roll each ball in crushed pork rinds. Heat oil in skillet and brown crabmeat balls in oil. Drain well on paper towels.

Serve with toothpicks.

Per serving: 45 Calories; 5g Fat (96% calories from fat); 0g Protein; 0g Carbohydrate; 9mg Cholesterol; 83mg Sodium NOTES : Total Grams- 23⅘; Grams/serving- ⅘ (each canape ball) MC-RECIPE@...

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