Crab Bonbons

15 Apr

seabass crabI’m a huge fan of crab – probably my favourite seafood. Here’s a quick recipe for ‘crab meat balls’, which can work as a starter/appetizer with some aioli or as part of a main meal to add a bit of crunch and texture. I did the latter this time and served it alongside some pan fried sea bass, oven roasted cherry tomatoes, rosti and samphire with a langoustine bisque.


  • Crab meat (I used white claw meat)
  • Ricotta cheese
  • Chives
  • Parmesan
  • Salt & Pepper


  • Panko breadcrumbs
  • Egg
  • Flour

Depending on how ‘meaty’ you want it to be, add more or less ricotta. Mix it all and make little balls. Roll the balls in plain flour, egg wash and breadcrumbs. Quickly fry in some vegetable or olive oil to get a nice brown colour. Drain on a piece of kitchen roll to get rid of excess fat. Tuck in!


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