1 3/4 cup all-purpose flour 1 1/2 cup warm water 2 tablespoons vegetable oil 2 teaspoons baking powder 1/8 teaspoon salt 1 pound crab meat 3/4 cup fresh white breadcrumbs 4 large egg whites, divided 3 tablespoons chopped fresh parsley salt and pepper, to taste all-purpose flour, for dredging vegetable oil, for deep frying ***CURRY SAUCE*** 1 1/2 tablespoon olive oil 1 clove garlic, 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
Mix the first five ingredients in a medium bowl to blend. Let the batter stand for 1 hour at room temperature.
Mix the crab meat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into equal-sized mounds. Press each mound firmly into a ball. Roll each crab meat 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 360 degrees F. 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 spoon to transfer the fritters to paper towels and drain. Serve with Curry Sauce.
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.
For Curry Sauce: 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.