Crab Fritters with Curry Sauce

From Bon Appetit Magazine. Bistro Twenty-Two in Bedford New York.
Photo by LRay W.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

Fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from foodnetwork.com

Ingredients

  • Sauce

  • 1 1/2

    Tablespoons Olive Oil

  • 1

    Small Garlic Clove, Minced

  • 1

    Teaspoon Curry Powder

  • 1/2

    Cup Mayonnaise

  • 1/2

    Cup Sour Cream

  • 2

    Tablespoons Orange Juice

  • 1

    Tablespoon Sugar

  • 1

    Tablespoon Fresh Lemon Juice

  • 1

    Tablespoon chutney

  • Fritters

  • 1 3/4

    Cups All Purpose Fluor

  • 1 1/2

    Cups Warm Water

  • 2

    Tablespoons Vegetable Oil

  • 2

    Teaspoons Baking Powder

  • 1/2

    Teaspoon Salt

  • 1

    Pound Crabmeat

  • 3/4

    Cup Fresh White Breadcrumbs

  • 4

    Large Egg Whites

  • 3

    Tablespoons Chopped Fresh Parsley

  • Salt and Pepper

  • All Purpose Flour (for dredging)

  • Vegetable Oil (for deep frying)

  • 1

    Tablespoon Gin (Optional)

Directions

For Sauce: Heat Oil in Heavy Small skillet over medium heat. Add garlic and sauté 1 minute. Add curry and stir 1 minute. Transfer mixture to blender. Add all remaining ingredients and blend until smooth. Pour into bowl. Fro Fritters: Whisk first 5 ingredients in medium bowl to blend. Let batter stand 1 hour at room temperature. Mix crabmeat, breadcrumbs, 2 egg whites and parsley in large bowl. Season with salt and pepper. Divide mixture into 24 mounds. Press each mound firmly into ball. Roll each crabmeat ball in flour; shake off excess. Using electric mixer, beat remaining 2 egg whites in small bowl to stiff peaks. Fold egg whites into batter. Heat oil in deep fryer or heavy large saucepan to 360º F. Dip 1 crab ball into batter, coating completely. Carefully lower into oil. Repeat with remaining crab balls in 3 more batches.

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