A light and crispy fritter packed full of flavour and only mild on the chilli. These fritters are quick and easy to make, and taste so good too! A side salad with a citrus dressing would be a great accompaniment, or if you prefer a condiment, then sweet chilli sauce is your friend.
Shopping List
Serves 1-2 / 8 fritters
Olive Oil - Drizzle / roughly 1 tbsp
Red Onion - 1/4 Cup, diced
Shredded Crab Meat - 210 g or 2 tins
Mayonnaise - 2 tbsp
Caribbean Curry Powder - 1 tsp
Paprika - 1/2 tsp
Parsley - 1 tbsp
Lemon Juice - 2 tsp
Chilli Flakes - 1/2 tsp
Plain Flour - 2 tbsp
Cornflour - 2 tbsp
Ground Black Pepper - 1 tsp
Sunflower Oil - Roughly 1/4 Cup / enough to cover base of your pan
Method
Prep 10 minutes | Cook 8 -10 minutes
Prepare the Onions
Dice the onions.
Add a drizzle of Olive Oil to a frying pan, once hot, add the onions. Fry until they start to brown and soften.
Once the onions are browned, remove from the oil and put to the side to cool.
Crab Mix
Add to a mixing bowl the crab meat, mayonnaise, curry powder, paprika, fresh parsley (mine was frozen, as I store in the freezer, so I always have some), lemon juice, cooked red onions, chilli flakes.
Mix well, making sure all of the herbs and spices are throughout the crab mix.
Refrigerate the mix for 30 minutes minimum, so it firms up a little.
Fry Coating
In a bowl, add the flour, cornflour, pepper and mix together.
Fritters (shallow fried)
The mix should provide 8 heaped tablespoons of the crab mix.
Roll each tablespoon into a ball.
Roll each ball around in the cornflour. They are then ready to fry!
Now add the Sunflower Oil to the frying pan, once hot, start to add the crab cakes.
Fry on a high heat, my induction hob was on 7 out of 9, although 6 works well too!
After 4 to 5 minutes, your fritters should be browned on one side, now it's time to turn them over.
Garnish, serve with condiments or a side salad!
Tips
Add more chillies for extra heat, this recipe is very mild.
Double up on ingredients for a larger serving.
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