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Crab Fritters with Curry Sauce

1-3/4 Cup All-Purpose Flour
1-1/2 Cup Warm Water
2 Tbsp. Watkins Original Grapeseed Oil
2 teas. Watkins Baking Powder
1/8 teas. Salt
1 Lb. Crabmeat
3/4 Cup Fresh White Breadcrumbs
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. Watkins Original Grapeseed Oil
1/8 teas. Watkins Liquid Garlic Spice
1 teas. Watkins 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

Directions: Mix the first five ingredients in a medium bowl to blend. Let the batter 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 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, approximately 5 minutes. Use a slotted spoon to transfer the fritters to paper towels and drain. Serve with curry sauce.

To make curry sauce, heat the oil in a small heavy skillet over medium heat. Add the liquid garlic and sauté 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.

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