Wednesday, April 17, 2024

Crab cutlet

This is a ball of savoury mixture of crab meat with potato coated with breadcrumbs and deep fried in oil.


Cooked dressed crab 300g
Onions 1 medium
Potato 100 Gms
Eggs 3
Green Chillies 5
Salt to taste
Bread crumbs
Oil for frying


Peel, clean and cut potatoes into large pieces boil them in water, mash finely and save.

Separate the white and the yolk of eggs and save both

Dice onions and cut green chillies into small pieces. Fry diced onions in little oil until golden and add the cut green chillies and fry further until chilli pieces are soft.

Add dressed crabs, salt, and stir well and let it cook for five minutes stirring occasionally.

Now add the yolk of the eggs and cook in low fire until all the egg has been cooked.

Now add the mashed potatoes and mix well to form a large ball. When adding the mash, remember that potato mash should be just adequate for the crab meat to stick together. Too much potato will mask the taste and flavour of the crab.

Set aside to cool.

Beat the white of the eggs until it froths.

Make lime sized firm balls out of the crab potato mixture and press firmly into round shapes.

Dip the balls in the white of eggs and coat with bread crumbs and deep fry these in hot oil until the bread crumbs become golden brown. Remove and drain oil. Serve hot.

Serve with: Edible on its own, with chilli or tomato sauces or with any rice dishes and curries.