Crab Fritters with Curry Sauce

By LRay

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

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)

Details

Servings 24
Adapted from foodnetwork.com

Preparation

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.