Recipe: Crab Fritters with Curry Sauce

CRAB FRITTERS WITH CURRY SAUCE

FOR THE CRAB FRITTERS:
1 3/4 cups all-purpose flour (plus more for dredging)
1 1/2 cups warm water
2 tbsp vegetable oil (plus more for deep frying)
2 tsp baking powder
1/8 tsp salt
1 lb crabmeat
3/4 cup fresh white breadcrumbs
4 large egg whites, divided
3 tbsp chopped fresh parsley
salt and ground black pepper (to taste)
FOR THE CURRY SAUCE:
1 1/2 tbsp olive oil
1 small garlic clove, minced
1 tsp curry powder
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp orange juice
1 tbsp sugar
1 tbsp fresh lemon juice
1 tbsp chutney

Mix the first five ingredients in a medium bowl to blend. Let the batter 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. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Turn the fritters frequently as they fry, making sure that all sides are browned. Use a slotted spoon to transfer the fritters to paper towels and drain. Serve with Curry Sauce.

TO MAKE THE CURRY SAUCE:
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.

Makes 24 fritters
Source: The Baltimore Sun, December 11, 1991