Recipe - Caribbean Crabmeat Canapes

2 tablespoon Butter
2 tablespoon Onion
1 Clove garlic
One half cup Coconut; unsweetened, grated
2 cup Crabmeat (fresh or canned);
fresh or canned
1 Egg
2 tablespoon Heavy cream
2 teaspoon Curry powder
1 teaspoon Salt
One half cup Fried pork rinds; crushed
One half cup Oil

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 Appetit!

Melt 2 T. butter in skillet. Add onion and garlic and saute until
transparent. Add coconut and saute 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 canape ball)

MCRECIPE@MASTERCOOK.COM

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