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Crab Balls
Prep Time:
 5 minutes

Cook Time: 3 minutes

Yields: 16

Description Edit

Delicate and tasty, these little crab cakes can be served as a simple supper or as an appetizer for eight people. Using a mixture of white and brown crab meat ensures a depth of flavor and texture. Serve with sweet chili sauce for dipping.

Ingredients Edit

  • 2⅔ cups fresh crab meat, white and brown
  • 1 tbsp grated fresh root ginger
  • 1 - 2 tbsp flour
  • 4 tbsp sunflower oil
  • salt and black pepper

Directions Edit

  1. Put the crab meat in a bowl and add the ginger, some salt and ground black pepper and the flour. Stir well until thoroughly mixed.
  2. Using floured hands, divide the mixture into 16 equal sized pieces and shape roughly into patties.
  3. Heat the sunflower oil in a frying pan and add the patties, four at a time. Cook for 2 - 3 minutes on each side, until golden.
  4. Remove with a metal spatula and leave to drain on paper towels for a few minutes.
  5. Keep the cooked crab cakes warm while you cook the remaining patties in the same way.
  6. Serve immediately.