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

• Melt butter and sauté onion lightly until brown.
• Combine onion, coconut, crabmeat, salt, curry powder, garlic, egg and water in blender and blend until very smooth.
• Form into 3/4-inch balls and roll in dry bread crumbs.
• Heat oil in a skillet; brown the balls on all sides. Drain well on paper towels and pierce with cocktail picks.
• 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.