Crab Fritters Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: All-purpose flour,
1 1/2 cup: Warm water,
2 tbsp: Vegetable oil,
2 tsp: Baking powder,
1/8 tsp: Salt,
1 lbs: Crabmeat,
3/4 cup: Fresh white breadcrums,
4 large: Egg whites, divided
3 tbsp: Chopped fresh parsley,
Salt and pepper, to taste
All-purpose flour, for
Dredging,
Vegetable oil, for deep
Frying,
CURRY SAUCE
1 1/2 tbsp: Olive oil,
1 small: Garlic clove, minced
1 tsp: Curry powder,
1/2 cup: Mayonnaise,
1/2 cup: Sour cream,
2 tbsp: Orange Juice,
1 tbsp: Sugar,
1 tbsp: Fresh lemon juice,
1 tbsp: Chutney,
Mix the first five ingredients in a medium bowl to blend. Let the,
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.
Source from luhu.jp
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.
Source from luhu.jp