Crab Fritters

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.