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