Crab Fritters
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Crab Fritters
  Crab    Fritters    Seafood    Appetizers  
Last updated 6/12/2012 12:50:57 AM. Recipe ID 12449. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Crab fritters
 Categories: Seafood, Appetizers
      Yield: 24 servings
  1 3/4 c  All-purpose flour
  1 1/2 c  Warm water
      2 tb Vegetable oil
      2 ts Baking powder
    1/8 ts Salt
      1 lb Crabmeat
    3/4 c  Fresh white breadcrums
      4 lg Egg whites, divided
      3 tb Chopped fresh parsley
           Salt and pepper, to taste
           All-purpose flour, for
           Vegetable oil,for deep

MMMMM------------------------CURRY SAUCE-----------------------------
  1 1/2 tb Olive oil
      1 sm Garlic clove, 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 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 360F.  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 24 fritters.
       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 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] Posted by Fred Peters.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 12449 (Apr 03, 2005)

[an error occurred while processing this directive]