Recipe Detail Crab Fritters

Crab Fritters

1 3/4 c All-purpose flour
1 1/2 c Warm water 2 tb Vegetable oil
2 ts Baking powder
1/8 ts Salt
1 lb Crabmeat 3/4 c Fresh white breadcrums 4 lg Egg whites, divided 3 tb Chopped fresh parsley Salt and pepper, to taste All-purpose flour, for Dredging Vegetable oil,for deep Frying CURRY SAUCE 1 1/2 tb Olive oil
1 sm Garlic clove, minced 1 ts Curry powder 1/2 c Mayonnaise 1/2 c Sour cream
2 tb Orange Juice 1 tb Sugar
1 tb Fresh lemon juice 1 tb Chutney Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites in batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, in batter, coating completely. Carefully lower in oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters.
NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently in hot oil. Dropping them in oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Fred Peters.


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