Crab Fritters

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.