These crispy little crab balls are super addictive. They take very little effort to throw together, in fact I managed this batch whilst the kids were eating breakfast before school.
Crab and chili is a match made in heaven, and the soy dipping sauce takes the dish higher again. I like to use crunchy panko breadcrumbs to contrast the soft fishy center.
You can make the balls (to step 6) and then freeze them for up to 4 weeks. Open freeze them on a baking sheet before transferring to a bag. Then when required, cook for 8-10 minutes instead of the 5-6 stated below. I plan on making a double batch to have in the freezer over the holidays for an instant, irresistibly crunchy snack.
- FOR THE CRAB BALLS
- 50g (1/4 cup) butter
- 100g (3/4 cup) flour
- 150ml (2/3 cup) milk
- 200g (7oz) cooked white crab meat
- 4 spring onions, thinly sliced
- 1 small red chili, de-seeded and finely chopped
- 2 eggs, beaten
- 75g (2½oz) panko breadcrumbs
- oil for frying
- FOR THE DIPPING SAUCE
- 2 tbs soy sauce
- 1tsp toasted sesame oil
- 1 tsp sesame seeds
- small handful fresh coriander, chopped
- Melt the butter in a pan and add half of the flour, cook for 1 minute, then remove from the heat and gradually beat in the milk. return to the heat and stir for 1 minute until thick and it leaves the side of the pan.
- Cover with a piece of baking parchment and leave to cool.
- Meanwhile to make the dipping sauce, mix all the ingredients together in a bowl with 2 tbsp of water.
- Once the mixture has cooled, stir in the crab meat, spring onions and chili and mix well.
- Place the remaining flour on a plate, the beaten eggs in as bowl and the Panko crumbs on another plate.
- With floured hands, roll the mixture into small balls, roll in the flour, then the eggs and then in the breadcrumbs.
- Heat 1cm of oil in a deep frying pan, until a cube of bread sizzles gently. Fry the crab balls for 5-6 minutes turning occasionally, until golden. Drain on kitchen paper and serve with dipping sauce.