Appetizers > Canapés >
Caribbean Crabmeat Canapés
| Caribbean Crabmeat Canapés Categories: Crabmeat, Pork Rinds, Coconut Egg, Appetizers 2 tablespoons of butter 2 tablespoons of Onion 1 Clove garlic 1/2 cup of Coconut; unsweetened, grated 2 cups of Crabmeat (fresh or canned); 1 Egg 2 tablespoons of Heavy cream 2 teaspoons of Curry powder 1 teaspoon of Salt 1/2 cup of Fried pork rinds; crushed 1/2 cup of Oil
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Instructions: Date: Sun, 10 Mar 1996 23:19:26 -0800 From: "sharon@sols.com" <sharon@sols.com> These are adapted recipes from Dr. Atkins New Diet Cookbook for those concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If you're old enough, this is probably the way your mother *used* to cook. Happy Lowcarbing and Bon Appétit! Melt 2 T. butter in skillet. Add onion and garlic and sauté until transparent. Add coconut and sauté until lightly browned. In separate bowl, combine crabmeat, egg, cream, curry powder and salt. Add onion/ garlic/coconut mixture and mix well. Shape into 30 one inch balls. Roll each ball in crushed pork rinds. Heat oil in skillet and brown crabmeat balls in oil. Drain well on paper towels. Serve with toothpicks. Per serving: 45 Calories; 5g Fat (96% calories from fat); 0g Protein; 0g Carbohydrate; 9mg Cholesterol; 83mg Sodium NOTES : Total Grams- 23.8; Grams/serving- 0.8 (each canapé ball) MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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