Crab Cakes Maryland
INGREDIENTS:
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
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.
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.