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

1. 1

   Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   To serve place the crabcakes on a clean plate and place the lime segments around the plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.