Spicy Crab Fritters with Mustard and Pepper

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Though my kids generally prefer vegetable fritters, these spicy crab fritters is an exception. Instead of crab, you can also use fresh prawns or calamari. Depending on your taste, you can increase or decrease the amount of spices and herbs. Make sure you use rice bran oil (for deep frying) to get the required crunch. These fritters should be prepared fresh and must be consumed on the same day. Optionally, you can also mix shredded vegetables with the crab to get a unique variant of this recipe. Mustard sauce is one of the primary ingredients of this recipe and shouldn't be omitted. Leftovers of these fritters can be used in a stew or can be stuffed in sandwiches. Let's make these delicious fritters.

Spicy Crab Fritters with Mustard and Pepper
Spicy Crab Fritters with Mustard and Pepper
Author:

Crisp fried peppery crab fritters

Savor this spicy and delicious crab fritter recipe which can be made just before tea time with select spices and flavoring ingredients for a crunchy texture.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 5

Ingredients:
  • 500 gm fresh crab (chopped)
  • 50 gm mustard paste
  • 1/2 tsp cayenne pepper
  • 1/2 cup dried breadcrumbs
  • 1/2 cup oats (crushed)
  • 1/2 tsp dried mint powder
  • 1/2 tsp garlic powder
  • pinch of white pepper powder
  • 5 tsp lime juice
  • rice bran or canola oil for deep frying
  • salt to taste

Instructions:

  1. Wash crab pieces under running water and let it dry.
  2. Take a bowl and add breadcrumbs and crushed oats in it.
  3. Add mustard paste, cayenne pepper, dried mint powder, garlic powder, white pepper powder, lime juice and salt in the bowl.
  4. Mix everything well with a spoon.
  5. Add crab pieces in it and coat them with the spicy and crunchy batter from all sides.
  6. If required, you can add some water in it.
  7. Heat rice bran oil on a medium flame.
  8. Gently put all the crab pieces in the oil and fry till they turn light brown.
  9. Place on a tissue paper to remove excess oil.
  10. Garnish with coriander leaves and serve hot.

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