Recipe uploaded by

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Whisk the egg, sherry, Worcestershire/Tabasco sauce, mustard, mayonnaise and rosemary together in a bowl. Season, then stir in the breadcrumbs, crabmeat and sorrel - the mixture should be claggy but firm enough to hold together. If not, add more crab or breadcrumbs. Using clean, damp hands, shape into golfball-sized rounds, chill for 30 minutes (or up to 8 hours, covered in clingfilm).
2. Heat the oil in the deep-fat fryer to 190C, then gently drop in about 4 crab balls and fry for about 3 minutes, or until golden brown. (If you don't have a deep-fat fryer, cook them in a deep pan - the oil is hot enough when a cube of bread turns golden in 20 seconds.) Drain on kitchen paper and keep warm while you fry the rest. If you like, add the parsley to the oil and fry for about 30 seconds. Drain and serve with the fritters.

Per serving

229 kcalories, protein 15.4g, carbohydrate 20g, fat 9.3 g, saturated fat 1.7g, fibre 0.6g, salt 1.59 g

Latest comments and suggestions

• Alan J

  05 May 2008

  Alan J commented on this recipe

  Are there any other ways to use or add to dishes with Sorrel? I have just started to grow some.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aida G

  22 December 2008

  Aida G rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4131/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 free-range medium egg , beaten
• 1 tbsp Fino or Manzanilla sherry
• Worcestershire sauce and/or Tabasco sauce, a few drops
• a dab of Dijon mustard
• 1 tbsp mayonnaise
• rosemary leaves, finely chopped to make 1tsp
• 50g fresh white breadcrumbs
• 100g white crabmeat (fresh or tinned, drained well)
• 2-3 smallish sorrel leaves, bundled up and finely sliced
• oil for frying
• a few sprigs of parsley (optional)

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2–3 as a starter, 4–6 as tapas

Preperation and cooking times

Ready in 30 minutes + chilling

Ingredients

• 1 free-range medium egg , beaten
• 1 tbsp Fino or Manzanilla sherry
• Worcestershire sauce and/or Tabasco sauce, a few drops
• a dab of Dijon mustard
• 1 tbsp mayonnaise
• rosemary leaves, finely chopped to make 1tsp
• 50g fresh white breadcrumbs
• 100g white crabmeat (fresh or tinned, drained well)
• 2-3 smallish sorrel leaves, bundled up and finely sliced
• oil for frying
• a few sprigs of parsley (optional)

Per serving

229 kcalories, protein 15.4g, carbohydrate 20g, fat 9.3 g, saturated fat 1.7g, fibre 0.6g, salt 1.59 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.