Crab Balls

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

Top Tips

We used a 454g pack of pasteurised crab meat for an economical alternativ.

Try serving with chilli dipping sauce and a yoghurt raita.



  1. 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.
  2. 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.
  3. 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.
  4. Heat the oil in a frying pan. Lightly cook the crab balls until golden brown.
  5. Serve either hot or cold with a selection of dips.

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