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Recipe by olive magazine

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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.

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• Aida G

  22 December 2008

  Aida G rated this recipe

  

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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)

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Difficulty and servings

Serves 2–3 as a starter, 4–6 as tapas

Preparation 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

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