Japanese-Style Mini Crab Cakes or Crab Balls - Nigella Lawson

Recipe by KateL
READY IN: 23mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped.
  • Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
  • In a large frying pan, add enough oil to fill the pan to a depth of 0.5cm/1/4 inches Heat the oil until a breadcrumb sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
  • Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crabcakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crabcakes on paper towels.
  • To serve place the crabcakes on a clean plate and place the lime segments around the plate.