1 3/4 c All-purpose flour 4 lg Egg whites, divided
1 1/2 c Warm water 3 tb Chopped fresh parsley
2 tb Vegetable oil Salt and pepper, to taste
2 ts Baking powder All-purpose flour, for
1/8 ts Salt Dredging
1 lb Crabmeat Vegetable oil,for deep
3/4 c Fresh white breadcrums Frying
CURRY SAUCE
1 1/2 tb Olive oil 2 tb Orange Juice
1 sm Garlic clove, minced 1 tb Sugar
1 ts Curry powder 1 tb Fresh lemon juice
1/2 c Mayonnaise 1 tb Chutney
1/2 c Sour cream
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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