These are slightly more time-consuming to make and involve a little pre-prep, but they are SO worth it. You can also make them a few days ahead too. Fried food actually goes really well with Champagne, as the acidity of a good Champagne will cut through any oily textures and tastes. Seafood, of course, pairs excellently with Champagne too.
Makes 15
Béchamel base
- 500ml milk
- 120g butter
- 60g plain flour
- 1 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp smoked sweet paprika
- ½ tsp English mustard
- 150g white crab meat
- 100g brown crab meat
- Zest of ½ lemon
- 1 small handful of chopped parsley
- 25ml brandy
- Sea salt and pepper
- 1 L of frying oil for deep frying
- 150g plain flour (for dredging)
- 2 eggs and splash of milk, whisked
- 300g of Panko breadcrumbs
Dip
- 200g of sour cream
- 1 tbsp. of Siriacha Chili sauce
Place the milk on a medium heat then start by making the béchamel base ahead. It needs a few hours to cool before you can roll them, so I often do this stage the day before. Heat up a medium saucepan and add the butter, melt it completely and then add the flour, stir well and continue cooking (without catching) for about 5 minutes. Then add the milk, small amounts at a time, whisking in between, to get rid of any lumps. Then add the garlic powder, chill, smoked paprika and brandy and simmer for 8/10 minutes. Finally take off the heat and add the crab meat, lemon zest and parsley. Then spread on top a tray to cool, and finish cooling in the fridge for a few hours.
When completely cool and set enough to hold shape, you can start rolling them, I take a large teaspoon at a time and roll into balls, then in flour. Then roll each on through the egg wash and then the breadcrumbs, roll into a ball again and repeat the egg and breadcrumb part. Roll neatly one more time then set aside.
You can either cook in a deep fat fryer at 180⁰C or heat up some oil in a medium saucepan, on a medium heat and fry in there until golden brown. Be very careful if frying in a saucepan as it’s hard to regulate the heat and it can over flow easily, plus the oil is very hot, can cause huge burns and can set on fire. For the dip, just mix the chili and sour cream together and serve in a little bowl on the side.
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