Crab Fritters

• 1-3/4 cup all-purpose flour
• 1-1/2 cup warm water
• 2 tbsp. vegetable oil
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 lb. crabmeat
• 3/4 cup fresh white breadcrumbs
• 4 lg. egg whites, divided
• 3 tbsp. chopped fresh parsley
• Salt and pepper, to taste
• All-purpose flour, for dredging
• Vegetable oil, for deep frying
• 1-1/2 tbsp. olive oil
• 1 sm. clove garlic, minced
• 1 tsp. curry powder
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp. orange Juice
• 1 tbsp. sugar
• 1 tbsp. fresh lemon juice
• 1 tbsp. chutney

1. Mix the first five ingredients in a medium bowl to blend.
2. Let the batter stand for 1 hour at room temperature.
3. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl.
4. Season with salt and pepper.
5. Divide the mixture into 24 mounds.
6. Press each mound firmly into a ball.
7. Roll each crabmeat ball in flour; shake off excess.
8. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks.
9. Fold the egg whites into the batter.
10. Heat the oil in a deep fryer or heavy saucepan to 360F.
11. Dip the crab balls, one at a time, into the batter, coating completely.
12. Carefully lower into the oil.
13. Repeat with the remaining crab balls, cooking until pale and golden brown, approximately 5 minutes.
14. Use a slotted spoon to transfer the fritters to paper towels and drain.
15. Serve with curry sauce.
16. To make curry sauce, heat the oil in a small heavy skillet over medium heat.
17. Add the garlic and saute for 1 minute.
18. Add the curry powder and stir for 1 minute.
19. Transfer the mixture to a blender.
20. Add all of the remaining ingredients and blend until smooth.
21. Pour into a bowl.

flour, water, vegetable oil, baking powder, salt, crabmeat, fresh white breadcrumbs, egg whites, parsley, salt, flour, vegetable oil, olive oil, clove garlic, curry powder, mayonnaise, sour cream, orange juice, sugar, lemon juice, chutney

Taken from www.foodgeeks.com/recipes/3834 (may not work)