Crab Fritters Recipe

Step 1

Mix the first five ingredients in a medium bowl to blend. Let the batter stand for 1 hour at room temperature. Mix the crab meat, 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 crab meat 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.

Step 2

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 spoon to transfer the fritters to paper towels and drain. Serve with Curry Sauce.

Step 3

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 cause a dangerous splash.

Turn the fritters frequently as they fry, making sure that all sides are browned.

Step 4

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]

Things You'll Need

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

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