Crab Cakes and Curry

Recipe Ingredients

1 lb	454g / 16oz	Dungeness crab - squeeze-dried
3/4 cup	109g / 3.8oz	Bread crumbs
1		Salt - to taste
1		Black pepper - to taste
1/4 cup	27g / 1oz	Celery - minced
1/4		Onion - minced
2 teaspoons	10ml	Curry powder
2		Eggs
1/2		Lemon - juice only
1		Worcestershire sauce
1		Tabasco sauce
1 1/2 tablespoons	22ml	Olive oil
1		Garlic
1/2 cup	118ml	Mayonnaise
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Frozen orange juice concentrate - undiluted
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Chutney

Recipe Instructions

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.

Source:
Michael A. Even, of O'Malley's on the Green, Anchorage, AK

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