Crab Fritters
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Crab Fritters
  Crab    Fritters    Seafood    Appetizers  
Last updated 6/12/2012 12:50:57 AM. Recipe ID 12449. Report a problem with this recipe.
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      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
           Dredging
           Vegetable oil,for deep
           Frying

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.
  
  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 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.
 




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Recipe ID 12449 (Apr 03, 2005)

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