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

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

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Ingredients

Lime and Ginger Chutney

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