Cooking Recipe Crab Fritters
Recipe Ingredients
CURRY SAUCE
Directions
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.