Curried Coconut-Crab Meat Balls

Leave out the curry powder in the recipe and then you can serve them with Orange Marmalade Sauce (located on “Sauce” Chapter).

4 tbsp. Butter
3/4 C Minced onion
1/2 C Finely grated coconut
1 (6 1/2 oz.) can Crabmeat
1 1/4 tsp. Salt
2 tsp. Curry powder
1 clove Minced garlic
1 lg Egg

1/2 C Dry bread crumbs
2 tbsp. Cold water
1/2 C Vegetable oil
1. Melt butter and sauté onion lightly until brown.
2. Combine onion, coconut, crabmeat, salt, curry powder, garlic, egg and water in blender and blend until very smooth.
3. Form into 3/4-inch balls and roll in dry bread crumbs.
4. Heat oil in a skillet; brown the balls on all sides. Drain well on paper towels and pierce with cocktail picks.
5. Serve on a heated platter-with cocktail sauce or you can eat these just as they are, since they are so good all by themselves.

Makes 24 curried coconut-crab meat balls.

Back to Appertisers and Snack Menu

Cookbook Index