Crab cakes and curry

12 Servings

Ingredients

Quantity Ingredient
1 pounds Dungeness crab --
Squeeze-dried
¾ cup Bread crumbs
1 pinch Salt -- to taste
1 pinch Black pepper -- to taste
¼ cup Celery -- minced
¼ Onion -- minced
2 teaspoons Curry powder
2 Eggs
½ Lemon -- juice only
1 dash Worcestershire sauce
1 dash Tabasco sauce
1½ tablespoon Olive oil
1 Clove garlic
½ cup Mayonnaise
½ cup Sour cream
1 tablespoon Frozen orange juice
Concentrate -- undiluted
1 tablespoon Sugar
1 tablespoon Lemon juice
1 tablespoon Chutney

Directions

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@... Date: Thu, 16 Feb 1995 14:20:55 -0500 File

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