
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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