---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Crab Fritters
  Categories: Fish, 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
 
 --------------------------------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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