Ingredients
| 1-3/4 cup | all-purpose flour | | 1-1/2 cup | warm water | | 2 tbsp. | vegetable oil | | 2 tsp. | baking powder | | 1/8 tsp. | salt | | 1 lb. | crabmeat | | 3/4 cup | fresh white breadcrumbs | | 4 | lg. egg whites, divided | | 3 tbsp. | chopped fresh parsley | | Salt and pepper, to taste | | All-purpose flour, for dredging | | Vegetable oil, for deep frying |
Curry sauce
| 1-1/2 tbsp. | olive oil | | 1 | sm. clove garlic, minced | | 1 tsp. | curry powder | | 1/2 cup | mayonnaise | | 1/2 cup | sour cream | | 2 tbsp. | orange Juice | | 1 tbsp. | sugar | | 1 tbsp. | fresh lemon juice | | 1 tbsp. | chutney |
2 Recipe Reviews
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The crab fritters were great & the sauce topped them off just right. Can't wait to have someone else make them for me!
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These were wonderful. I made them as an appetizer for Valentine's Day, and they went over very well. I was also very impressed with the sauce!
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Instructions
Mix the first five ingredients in a medium bowl to blend. Let the batter 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 360°F. 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, approximately 5 minutes. Use a slotted spoon to transfer the fritters to paper towels and drain. Serve with curry sauce.
To make curry sauce, heat the oil in a small heavy skillet over medium heat. Add the garlic and sauté 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.
Author's Comments
Makes 24 fritters.
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.
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