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1
Mix the first five ingredients in a medium bowl to blend.
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2
Let the bater stand for 1 hour at room temperature.
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3
Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl.
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4
Season with salt and pepper.
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5
Divide the mixture into 24 mounds.
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6
Press each mound firmly into a ball.
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7
Roll each crabmeat ball in flour; shake off excess.
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8
Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks.
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9
Fold the egg whites into the batter.
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10
Heat the oil in a deep fryer or heavy saucepan to 360 degrees F.
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11
Dip the crab balls, one at a time, into the batter, coating completely.
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12
Carefully lower into the oil.
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13
Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes.
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14
Use a slotted spoonto transfer the fritters to paper towels and drain.
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15
Serve with Curry Sauce.
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16
NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters.
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17
Make no more than 5 fritters at a time.
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18
Be certain to slide the fritters gently into the hot oil.
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19
Dropping them into the oil can can cause a dangerous splash.
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20
Turn the fritters frequently as they fry, making sure that all sides are browned.
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21
Heat the oil in a small heavy skillet over medium heat.
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22
Add the garlic and saute for 1 minute.
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23
Add the curry powder and stir for 1 minute.
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24
Transfer the mixture to a blender.
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25
Add all of the remaining ingredients and blend until smooth.
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26
Pour into a bowl.
