Crab fritters

24 servings

Ingredients

Quantity Ingredient
1¾ cup All-purpose flour
1½ cup Warm water
2 tablespoons Vegetable oil
2 teaspoons Baking powder
⅛ teaspoon Salt
1 pounds Crabmeat
¾ cup Fresh white breadcrums
4 larges Egg whites, divided
3 tablespoons Chopped fresh parsley
Salt and pepper, to taste
All-purpose flour, for
Dredging
Vegetable oil,for deep
Frying
1½ tablespoon Olive oil
1 small Garlic clove, minced
1 teaspoon Curry powder
½ cup Mayonnaise
½ cup Sour cream
2 tablespoons Orange Juice
1 tablespoon Sugar
1 tablespoon Fresh lemon juice
1 tablespoon Chutney

Directions

CURRY SAUCE

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 into the batter.

Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely.

Carefully lower into the 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 into the hot oil.

Dropping them into the 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] Posted by Fred Peters.

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