* Exported from MasterCook *
CRAB CAKES AND CURRY
Recipe By :Michael A. Even, of O'Malley's on the Green, Anchorage, AK
Serving Size : 12 Preparation Time :0:30
Categories : 0-5G Low Carb Seafood Crabs
Amount Measure Ingredient -- Preparation Method
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1 lb crab -- squeeze-dried
3/4 cup bread crumbs
1 pinch salt -- to taste
1 pinch black pepper -- to taste
1/4 cup celery -- minced
1/4 onion -- minced
2 tsp curry powder
2 eggs
1/2 lemon -- juice only
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 1/2 tbsp olive oil
1 cl garlic
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp frozen orange juice concentrate -- undiluted
1 tbsp sugar
1 tbsp lemon juice
1 tbsp chutney
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, sauté 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.
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Per Serving (excluding unknown items): 185 Calories; 13g Fat (62.0% calories from fat); 9g Protein; 9g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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