Curried Crab Dip with Vegetable Fritters

Crab Dip

1 Tbl vegetable oil
1 Tbl garlic, minced
1 Tbl Madras curry powder
1 cup Blueplate® Mayonnaise
1 /2 cup buttermilk
1 /4 cup sour cream
2 Tbl Mango chutney
1 green onion (white and green), thinly sliced
2 Tbl red bell pepper, finely diced
1 Tbl rice vinegar
2 tsp hot sauce
1 tsp lime juice, freshly squeezed
1 Tbl fresh cilantro, finely chopped
1 tsp salt
1 /2 tsp cayenne pepper
1 /2 pound crab meat

Vegetable Fritters

1 cup flour
1 tsp salt
1 tsp Creole Seasoning
1 Tbl baking powder
1 egg
1 /2 cup buttermilk
1 /3 cup milk
2 Tbl bacon fat, melted
1 /2 cup zucchini, coarsely shredded
1 /4 cup carrot, shredded
1 /4 cup broccoli florettes, finely chopped
1 Tbl green onion, minced
1 tsp Garlic, minced
Oil for frying
Salt to taste

Heat oil in a small skillet over medium heat. Add garlic and cook about two minutes. Do not brown. Add curry and cook, stirring, until fragrant about 30 seconds more. Set aside and cool. 

In a bowl, combine sour cream, buttermilk, curry mixture, mayonnaise, chutney, green onion, hot sauce, lime juice, salt, pepper, and cilantro and mix well. Gently fold in crabmeat, and chill before serving.

Serve with vegetables fritters (crackers or chips work well, too)

Yield: 1 quart

In a large bowl, combine flour, salt, baking powder. In a separate bowl, mix together egg, buttermilk and milk. Fold wet ingredients into dry and mix until just blended. Do not over mix. Gently fold in the vegetables. Add garlic

Heat oil to 375 degrees. 

Gently drop 1- 1 1 /2 tablespoon-sized spoonfuls into the hot oil, frying only a few at a time. Cook until golden brown. Remove from the oil, and allow to drain on a plate lined with paper towels. Sprinkle with salt. Serve immediately.

Yield: 25-30 fritters