Delectable patties of crab meat are served with a vibrant, fresh raw vegetable salad, drizzled with a ginger vinaigrette.


  • For the fritters

  • Meat from 3 cooked crab claws, flaked

  • 1 tbsp plain flour

  • 1 egg white

  • I tbsp breadcrumbs

  • I tbsp coriander, chopped

  • 1 tsp ginger, grated

  • ½ red chilli, de-seeded and chopped

  • Sweet chilli dipping sauce, to serve

  • For the salad

  • 1 carrot

  • 1 red onion

  • 1 colrabi

  • Bunch fresh coriander

  • 1 finger of ginger

  • 1 clove garlic

  • 2 tbsp olive oil

  • Juice of 1 lime

  • ½ tsp mustard seeds


  • 1.

    Whisk the egg whites until light and fluffy.  Then add the crab meat, flour, breadcrumbs, pinch of salt, coriander, chilli and ginger. Combine the mixture then form into patties with your hands. Shallow fry the patties until golden on both sides.

  • 2.

    For the salad grate the carrot, onion and colrabi on a mandolin. Grate the garlic and ginger and combine with the olive oil, lime juice and mustard seeds. Mix the vegetables with the dressing.

  • 3.

    Serve the patties with the salad and sweet chilli dipping sauce.

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