Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          all-purpose flour
   1 1/2  cups          warm water
   2      tablespoons   vegetable oil
   2      teaspoons     baking powder
     1/8  teaspoon      salt
   1      pound         crabmeat
     3/4  cup           fresh white breadcrums
   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  tablespoons   olive oil
   1      small         garlic clove -- 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

Preparation:

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 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 until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. 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 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.