Good Housekeeping

Crispy Crab Balls

Name: Crispy Crab Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: 50 g (2oz) butter; 100 g (3 1/2oz) flour; 150 mL (1/4 pint) milk; 200 g (7oz) cooked white crab meat; 4 spring onions, thinly sliced; 1 small red chilli, finely chopped; 2 medium eggs, beaten; 50 g (2oz) dried breadcrumbs; Sunflower oil for frying for the dipping sauce; 2 tbsp. soy sauce; 1 tsp. toasted sesame oil; 1 tsp. sesame seeds; Small handful coriander, finely chopped (optional)

These crab balls are a fantastic starter for a Christmas party

By The GH Kitchen TeamPublished: 22 October 2012

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

Ingredients

50 g (2oz) butter
100 g (3 1/2oz) flour
150 ml (1/4 pint) milk
200 g (7oz) cooked white crab meat
4 spring onions, thinly sliced
1 small red chilli, finely chopped
2 medium eggs, beaten
50 g (2oz) dried breadcrumbs
Sunflower oil for frying for the dipping sauce
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. sesame seeds
Small handful coriander, finely chopped (optional)

Directions

1. 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.
2. 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.
3. Step 3
  In a small bowl, mix together all the ingredients for the dipping sauce. Stir in 2tbsp water.
4. 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.

Per Serving:

Calories: 79
Total carbs: 5 g
Sugars: 1 g
Total fat: 6 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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