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

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 4 spring onions, chopped
• 1 garlic clove, quartered
• 500 g crabmeat (picked through, 1 lb. 2 oz.)
• 3 teaspoons japanese wasabi
• 2 teaspoons rice vinegar
• 2 teaspoons tamari soy sauce or 2 teaspoons japanese soy sauce
• 100 g brown rice flour (4 oz.)
• peanut oil or peanut oil or vegetable oil, for frying
• lime, sliced into wedges, to garnish

Recipe

• 1 place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped.
• 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 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 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 to serve place the crabcakes on a clean plate and place the lime segments around the plate.