Title: Curried Crab Cakes with Chutney Tartar Sauce
Categories: Fish, Seafood
Yield: 6 servings
1 lb Lump crabmeat; drained
-fresh or frozen
1/2 c Fine dry bread crumbs
1/4 c Green onion; finely chopped
2 tb Celery; finely chopped
1 ts Curry powder
1/2 ts Orange peel; finely shredded
1/4 c Orange juice
Nonstick spray coating
Chutney Tartar Sauce (below)
Thaw crabmeat, if frozen. In a large bowl combine
crabmeat, bread crumbs, green onion, egg product,
celery, curry powder, orange peel, and orange juice.
Mix well. Using hands, gently shape crab mixture into
6 patties.
Spray a shallow baking pan with nonstick spray
coating. Place patties in pan. Bake in a 350 oven
about 20 minutes or till the patties are lightly
golden. Serve with Chutney Tartar Sauce.
CHUTNEY TARTAR SAUCE: Stir together 1/4 cup plain
nonfat yogurt, 2 tablespoons nonfat mayonnaise
dressing, 2 tablespoons snipped chutney, and 1
teaspoon balsamic vinegar or white wine vinegar. Makes
1/2 cup.
163 calories, 3 g total fat, 0 g saturated fat, 75 mg
cholestrol, 375 mg sodium, 14 g carbohydrate, 1 g
fiber, 19 g protein.