Crab fritters with lime and ginger chutney

Preparation info
  • Makes about


    • Difficulty


    • Ready in

      2 hr

Appears in
Summer: Le Cordon Bleu Home Collection

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.


Lime and Ginger Chutney

  • 4 limes
  • juice of ½ lemon
  • juice of 1


  1. 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