Title: Caribbean crabmeat canapes
 Categories: Appetizer
      Yield: 30 Servings
 
      2 tb Butter
      2 tb Onion
      1    Clove garlic
    1/2 c  Coconut; unsweetened, grated
      2 c  Crabmeat (fresh or canned);
           -fresh or canned
      1    Egg
      2 tb Heavy cream
      2 ts Curry powder
      1 ts Salt
    1/2 c  Fried pork rinds; crushed
    1/2 c  Oil
 
  Date: Sun, 10 Mar 1996 23:19:26 -0800
  
  From: "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)
  
  MC-RECIPE@MASTERCOOK.COM
  
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