INGREDIENTS

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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