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Crab Fritters with Curry Sauce


From Bon Appetit Magazine. Bistro Twenty-Two in Bedford New York.

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Rate this recipe 4.1/5 (17 Votes)


  • 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)


Servings 24
Adapted from


Step 1

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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