Delicious crispy crab balls full of Thai flavours. Part of our Ramus Retro Recipe series.
Serves 4-6 as a starter
- 454g mixed crabmeat
- 20g butter
- 20g plain flour
- 170ml milk
- small handful fresh coriander, chopped
- 1 stalk lemon grass, chopped (or 1 tsp lemongrass paste)
- 1 green chilli, deseeded and chopped
- 1 tbsp fresh ginger, peeled & finely chopped
- Salt & pepper to season
- 150g breadcrumbs (we used Panko)
- 1 egg, beaten (optional)
- 5 tbsp sunflower oil for frying
- Lime wedges to serve
We used a 454g pack of pasteurised crab meat for an economical alternativ.
Try serving with chilli dipping sauce and a yoghurt raita.
- Melt the butter in a saucepan and add the flour. Cook for 1-2 minutes, stirring continuously. Remove from the heat and gradually stir in the milk. Return to the heat and cook for 2-3 minutes until the mixture thickens.
- Remove the pan from the heat and add the crabmeat, coriander, lemon grass, chilli, ginger, salt, pepper and 40g of breadcrumbs. Mix together and leave to cool.
- Using floured hands, divide the crab mixture and shape into 25-30 small walnuts-sized balls. If the mixture feels a little dry, dip first into beaten egg, otherwise just dip straight into the remaining breadcrumbs.
- Heat the oil in a frying pan. Lightly cook the crab balls until golden brown.
- Serve either hot or cold with a selection of dips.