Crab fritters with ketchup
A simple, delicious dish — perfect for a treat or an easy meal.
Ingredients
For the crab fritters
- g Crabmeat, hand-picked or standard (a mix of white and brown)
- tsp Salt
- tsp Cayenne pepper
- tsp Fennel seeds, crushed
- Spring onion
- ml Water
- g Butter
- g Plain flour
- Free-range eggs
- Neutral oil, for frying
For the tamarind ketchup
- tin of tomatoes
- Onion, small and roughly chopped
- Garlic clove
- Chilli, red
- ml Honey
- tbsp Cider vinegar
- ml Tamarind concentrate
- Pinch of salt
Instructions
Crab fritters
Bring the water and butter to the boil, then add the flour and stir well.
Add the eggs one at a time, stirring well between each addition. The mixture should be thick and hold its shape.
Stir in the crabmeat, spring onion and spices.
Heat neutral oil in a frying pan (about 2cm deep). When the oil is hot (170-180°C), shape the crab mixture with a tablespoon and lower it gently into the oil. Don't press down on the fritters once they're in the pan.
Fry until golden and crisp on both sides. Transfer to kitchen paper. Serve with the tamarind ketchup.
Tamarind ketchup
Blitz the tomatoes, onion, garlic and chilli in a blender until smooth.
Tip into a pan with the remaining ingredients. Reduce until thickened.
Season to taste with salt. Leave to cool and keep chilled.
If you double the fritter recipe, you don't need to double the ketchup.
For the crab fritters
For the tamarind ketchup
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