Crab fritters with lime and ginger chutney

Name: Crab fritters with lime and ginger chutney
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: Makes about 12
Ingredients: 100 ml (3¼ fl oz) thick (double) cream; 1 egg white; 250 g (8 oz) skinned white fish fillets, such as whiting, sole or haddock; 1 clove garlic, crushed; 3 teaspoons grated fresh ginger; 1 onion, sliced; 2–3 cloves; 50 g (1¾ oz) sultanas, soaked in 1 tablespoon brandy; 150–200 g (5–6½ oz) fresh breadcrumbs; 100 ml (3¼ fl oz) white wine vinegar; juice of 1 orange; 80 g (2¾ oz) soft brown sugar; 250 g (8 oz) cooked white crab meat, shredded; 30 g (1 oz) chopped mixed fresh herbs, such as dill, chives, parsley and tarragon; 1 bay leaf; juice of ½ lemon; 4 limes; oil, for deep-frying; pinch of saffron threads or powder; 1 teaspoon tomato paste

Preparation info

Makes about
12

Difficulty
Easy
Ready in
2 hr

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

These warm crab and herb fritters are served with a tangy chutney which may be made well in advance. They could also be served with a dipping sauce made of mayonnaise, yoghurt and lime.

Ingredients

Lime and Ginger Chutney

4 limes
juice of ½ lemon
juice of 1

Fish course
Pescatarian

Method

To make the lime and ginger chutney, peel the limes and remove the pith using a small sharp knife. Cut the limes into segments by making an incision on both sides of each segment towards the centre of the fruit, lifting out each lime segment as you work. Set aside. Squeeze the remaining juice from the empty membranes, add it to the lemon and orange juice and place in a pan