Crab fritters with cheat's chilli & crab mayonnaise

Crab fritters with cheat's chilli & crab mayonnaise

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 40 mins plus cooling

More effort

makes about 30 fritters

The rich Sriracha-spiced mayo perfectly complements these moreish crispy morsels of crab and nutty gruyère. Great party nibbles and well worth the effort

Nutrition and extra info

Nutrition: per fritter

  • kcal167
  • fat14g
  • saturates4g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 150g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g plain flour, sifted
  • 4 large eggs
  • 100g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 tbsp snipped chives
  • 200g picked white crabmeat
  • vegetable oil, for frying
  • sea salt flakes and cayenne pepper, to serve

For the mayonnaise

  • 200g good-quality mayonnaise
  • 2 tbsp brown crabmeat
  • 1 tbsp sriracha or chilli sauce
  • 1 tbsp lemon juice


  1. Put the butter in a large saucepan with 225ml water, heating slowly so that the butter melts but the water doesn’t evaporate. Remove from the heat and quickly add the flour. Mix until fully incorporated and comes away from the pan, then leave to cool to room temperature. Use a wooden spoon to beat in the eggs, one at a time, until smooth, glossy and the mix drips off the spoon after 3 secs. Beat in the cheese until combined, before folding in the chives, crab and some seasoning.

  2. Meanwhile, mix the mayonnaise ingredients together, season and set aside. Can be made a day ahead.

  3. Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half full) to 160C or until a piece of bread browns in 40 secs. Using a dessertspoon, scoop spoonfuls of the batter and carefully drop them straight into the hot oil (you will need to cook them in batches so that you don’t overcrowd the pan). Fry each batch for 3-4 mins until golden brown, then drain on kitchen paper. Season with sea salt flakes and cayenne pepper. Serve hot with the mayonnaise.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?