---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crab Fritters
 Categories: Fish, Appetizers
      Yield: 24 Servings
 
  1 3/4 c  All-purpose flour
  1 1/2 c  Water; warm
      2 tb Vegetable oil
      2 ts Baking powder
    1/8 ts Salt
      1 lb Crabmeat
    3/4 c  Fresh white bread crumbs
      4 lg Egg whites; divided
      3 tb Fresh parsley; chopped
           Salt and pepper; to taste
           All-purpose flour;
           - for dredging
           Vegetable oil;
           - for deep frying

--------------------------------CURRY SAUCE--------------------------------
  1 1/2 tb Olive oil
      1 cl Garlic; minced
      1 ts Curry powder
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      2 tb Orange juice
      1 tb Sugar
      1 tb Fresh lemon juice
      1 tb Chutney
 
  Mix the first 5 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.
  
  Heat the oil in a deep fryer or heavy saucepan to 360 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
  spoon to 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.
  
  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.
  
  Recipe by The Baltimore Sun; Dec 11, 1991

  Posted by Fred Peters
 
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