Crab Fritters
Yield
24 frittersPrep
90 minCook
25 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
water
warm |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | pound |
crab meat
|
|
| ¾ | cup |
bread crumbs
white, fresh |
|
| 4 | large |
egg whites
divided |
|
| 3 | tablespoons |
parsley leaves
chopped, fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Curry sauce | |||
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | teaspoon |
curry powder
|
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
sour cream
|
|
| 2 | tablespoons |
orange juice
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 355 | ml |
water
warm |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 453.6 | g |
crab meat
|
|
| 177 | ml |
bread crumbs
white, fresh |
|
| 4 | large |
egg whites
divided |
|
| 45 | ml |
parsley leaves
chopped, fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Curry sauce | |||
| 23 | ml |
olive oil
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 5 | ml |
curry powder
|
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
orange juice
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
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 360 degrees F.
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.
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 sauté 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.
