Small handful coriander, finely chopped (optional)
Directions
Step 1
Melt the butter in a pan, then stir in half the flour. Cook for 1min, take off the heat and gradually beat in the milk to make a smooth, thick sauce. Return to the heat and stir for 1min until the sauce leaves the sides of the pan. Season. Lay a piece of greaseproof paper over the surface and leave to cool.
Step 2
When the mix has cooled, stir in the crab meat, spring onions and chilli. Put the remaining flour, eggs and breadcrumbs on three separate plates. Dampen your hands, then roll the mixture into walnut-sized balls. Dust the balls in flour, then egg and finish with a covering of breadcrumbs.
Step 3
In a small bowl, mix together all the ingredients for the dipping sauce. Stir in 2tbsp water.
Step 4
In a deep frying pan, pour in oil to a depth of 1cm (½in). Heat until a cube of bread sizzles gently. Fry the crab balls in batches for 5-6min, turning occasionally, until golden. Drain on kitchen paper and serve at once with the sauce.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
