1 lb Dungeness crab —
Squeeze-dried
3/4 c Bread crumbs
1 pn Salt — to taste
1 pn Black pepper — to taste
1/4 c Celery — minced
1/4 Onion — minced
2 ts Curry powder
2 Eggs
1/2 Lemon — juice only
1 ds Worcestershire sauce
1 ds Tabasco sauce
1 1/2 tb Olive oil
1 Clove garlic
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Frozen orange juice
Concentrate — undiluted
1 tb Sugar
1 tb Lemon juice
1 tb 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, 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.
Yields
12 Servings
