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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats, Eggs, Dairy	Baltimore	Seafood, Appetizers	24	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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