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.