- 1 lb. 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
- 1 ½ tablespoons 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
ingredients
directions
1. 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. |
2. 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. |
Categories
American Classics, Appetizers, Fish and Seafood