Crab Cakes And Curry
1 pound dungeness 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 teaspoons curry powder
2 eggs
1/2 lemon; juice only
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 1/2 tablespoons olive oil
1 clove garlic
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon frozen orange juice concentrate; undiluted
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon chutney
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.
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.
Yield: 12 servings
