Serves 4
30 min
Crab Balls
Recipe GLPR74c6c33bf167b6
Crispy golden crab balls bursting with sweet lump crab and bright cilantro flavor. This elegant British appetizer combines tender crabmeat with aromatic garlic, fresh chili, and soft breadcrumbs, then pan-fried until golden. Serve hot with lime wedges for a squeeze of brightness.
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Ingredients
1 hot red chili, whole
1 garlic clove
3½ ounces soft white bread
2 large handfuls fresh cilantro, leaves and tender stalks
2 tablespoons mirin
14 ounces lump crabmeat
to taste salt
to taste black pepper
as needed sunflower or peanut oil, for frying
halves for garnish lime, for serving
Directions
Remove the stem from the hot chili, halve it lengthwise, and scrape away the seeds if you prefer less heat. Roughly chop the chili and place it in a food processor or blender.
Add the garlic clove to the processor and pulse until finely minced.
Tear the soft white bread into small chunks, add to the processor, and pulse until you have fine breadcrumbs. Do not over-process; the texture should remain slightly coarse.
Add the fresh cilantro leaves and tender stalks to the processor and pulse just until combined—do not over-mix or the cilantro will bruise.
Transfer the mixture to a large bowl. Add the mirin and stir to combine.
Gently fold in the lump crabmeat, being careful not to break up the larger pieces. Season with salt and black pepper to taste.
Using damp hands to prevent sticking, form the mixture into 12 to 16 even balls, approximately the size of walnuts.
Heat sunflower or peanut oil in a large skillet over medium-high heat until shimmering and hot (approximately 350°F if using a thermometer).
Carefully place the crab balls into the hot oil in a single layer, working in batches if necessary to avoid crowding. Fry for 2 to 3 minutes per side until golden brown and crispy.
Transfer the cooked crab balls to a plate lined with paper towels to drain briefly. Serve immediately while hot, with fresh lime halves alongside for squeezing over the top.
