Yield: 24 servings
Measure | 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 |
\N \N | Salt and pepper, to taste |
\N \N | All-purpose flour, for |
\N \N | Dredging |
\N \N | Vegetable oil,for deep |
\N \N | 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 |
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.