Crab Cakes And Curry Recipe
Servings: 12
Ingredients
- 1 lb Dungeness crab -- Squeeze-dry
- 3/4 c. Bread crumbs
- 1 pch Salt -- to taste
- 1 pch Black pepper -- to taste
- 1/4 c. Celery -- chopped
- 1/4 x Onion -- chopped
- 2 tsp Curry pwdr
- 2 x Large eggs
- 1/2 x Lemon -- juice only
- 1 dsh Worcestershire sauce
- 1 dsh Tabasco sauce
- 1 1/2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic
- 1/2 c. Mayonnaise
- 1/2 c. Lowfat sour cream
- 1 Tbsp. Frzn orange juice Concentrate -- undiluted
- 1 Tbsp. Sugar
- 1 Tbsp. Lemon juice
- 1 Tbsp. Chutney
Directions
- STEP ONE: Blend the crab meat in a food processor at medium speed. Fold in the bread crumbs, salt and pepper, celery, onion, 1 tsp. of curry, Large eggs, lemon juice, Worcestershire sauce, and Tabasco. Divide the mix into 12 portions and cook in a skillet on medium heat.
- STEP TWO: To make the sauce, saute/fry the garlic lightly in the extra virgin olive oil, taking care not to burn the garlic. Add in the curry pwdr and blend in a food processor till smooth. Stir in the mayonnaise, lowfat sour cream, orange juice concentrate, sugar, lemon juice, 1 tsp. of curry, and chutney and spoon over the crab cakes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 111 | 74% |
| Total Fat 12.56g | 16% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 144mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.99g | 2% |
| Protein 2.27g | 4% |
