Crab Fritters

Makes 24

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 lbs 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

directions

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.

Source: Massimo Paolini