Title: Crab Fritters
Categories: Seafood Appetizer
Yield: 24 Servings

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
CURRY SAUCE
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

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.

previous

next