Small handful coriander, finely chopped (optional)
Directions
Step 1
Melt the butter in a pan, then stir in half the flour. Cook for 1min, take off the heat and gradually beat in the milk to make a smooth, thick sauce. Return to the heat and stir for 1min until the sauce leaves the sides of the pan. Season. Lay a piece of greaseproof paper over the surface and leave to cool.
Step 2
When the mix has cooled, stir in the crab meat, spring onions and chilli. Put the remaining flour, eggs and breadcrumbs on three separate plates. Dampen your hands, then roll the mixture into walnut-sized balls. Dust the balls in flour, then egg and finish with a covering of breadcrumbs.
Step 3
In a small bowl, mix together all the ingredients for the dipping sauce. Stir in 2tbsp water.
Step 4
In a deep frying pan, pour in oil to a depth of 1cm (½in). Heat until a cube of bread sizzles gently. Fry the crab balls in batches for 5-6min, turning occasionally, until golden. Drain on kitchen paper and serve at once with the sauce.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
