Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 3/4 c. All-purpose flour
- 1 1/2 c. Hot water
- 2 Tbsp. Vegetable oil
- 2 tsp Baking pwdr
- 1/8 tsp Salt
- 1 lb Crabmeat
- 3/4 c. Fresh white breadcrums
- 4 lrg Egg whites, divided
- 3 Tbsp. Minced fresh parsley Salt and pepper, to taste All-purpose flour, for Dredging Vegetable oil,for deep Frying
- 1 1/2 Tbsp. Extra virgin olive oil
- 1 sm Garlic clove, chopped
- 1 tsp Curry pwdr
- 1/2 c. Mayonnaise
- 1/2 c. Lowfat sour cream
- 2 Tbsp. Orange Juice
- 1 Tbsp. Sugar
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Chutney
Инструкции
- 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 mix 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 possibly 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 till pale and golden, about 5 min. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce.
- Makes 24 fritters.
- NOTES:Don't overcrowd the fryer or possibly saucepan when making these crab fritters. Make no more than 5 fritters at a time.
- Be certain to slide the fritters gently into the warm oil. Dropping them into the oil can can cause a dangerous splash.
- Turn the fritters frequently as they fry, making sure which all sides are browned.
- Heat the oil in a small heavy skillet over medium heat. add in the garlic and saute/fry for 1 minute. Add in the curry pwdr and stir for 1 minute.
- Transfer the mix to a blender. Add in all of the remaining ingredients and blend till smooth. Pour into a bowl.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 239 | |
| Calories from Fat 126 | 53% |
| Total Fat 14.29g | 18% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 39mg | 13% |
| Sodium 446mg | 19% |
| Potassium 204mg | 6% |
| Total Carbs 16.33g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.16g | 1% |
| Protein 11.1g | 18% |
