Crab Fritters

Ingredients

some all
220 gr all purpose flour
350 ml warm water
30 ml vegetable oil
9 gr baking powder
1 gr salt
260 gr crabmeat
180 gr breadcrums
4 egg whites
22 ml olive oil
1 garlic clove
2 gr curry powder
120 ml mayonnaise
120 ml sour cream
30 ml orange juice
14 gr sugar
16 ml lemon juice
18 gr chutney

Instructions

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 180ºC . 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 -0ºC ritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than -20ºC ritters 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 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]