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Caribbean Crabmeat Canapes
2 tb Butter
2 tb Onion
1 Clove garlic
1/2 c Coconut; unsweetened, grated
2 c Crabmeat (fresh or canned); fresh or canned
2 tb Heavy cream
2 ts Curry powder
1 ts Salt
1/2 c Fried pork rinds; crushed
1/2 c Oil
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.
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