Crab Fritters

Crab Fritters
Servings: 24

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.