Crab Fritters
Submitted by mowesha
Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.
YIELD
24 frittersPREP
90 minCOOK
25 minREADY
120 minThese crab fritters get the restaurant treatment with a batter that uses whipped egg whites folded in just before frying, creating a featherlight shell that puffs into a golden, crackling coating around the crabmeat balls inside.
The two-stage approach is what separates these from average crab cakes. Crab gets mixed with breadcrumbs and bound with egg whites first, then formed into balls and floured before each one takes a quick dunk into the airy batter and a fry in hot oil. A curry mayonnaise on the side with chutney, orange juice, and lemon adds an Anglo-Indian twist that plays beautifully against the rich, briny crab.
Pro Tips
- Let the batter rest the full hour before frying. This allows the flour to fully hydrate and the gluten to relax, giving you a tender, crisp coating instead of a chewy or doughy one.
- Whip the egg whites and fold them in at the very last moment. Standing batter loses the air, and you lose the lightness that makes these special.
- Hold the oil at 360°F (182°C). Hotter and the batter burns before the inside heats through. Cooler and the fritters absorb oil and turn greasy.
- Drain on paper towels immediately and serve hot. These don’t reheat well, so plan the timing carefully and fry close to serving.
Variations
- Use lump crab meat for a chunkier, more substantial bite, or substitute cooked shrimp chopped fine for a different shellfish.
- Add a tablespoon of grated fresh ginger to the curry sauce for more authentic Indian heat.
- Swap the curry sauce for a classic remoulade or cocktail sauce for a more traditional crab cake pairing.
Ingredients
Directions
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 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 spoonto 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.
Heat the oil in a small heavy skillet over medium heat.
Add the garlic and sauté 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.
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