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James Martin’s delicious crab balls with chilli jam

crab balls 02 3 12Pull out all the stops and try this recipe from James’ own kitchen.

You will need:
● 3kg King Edward potatoes, peeled and chop into large chunks
● 125g butter
● Bunch of fresh coriander, chopped finely
● 6 large fresh green chilli, deseeded and finely chopped
● 8 shallots, finely chopped
● Sea salt and freshly ground black pepper
● 3kg flaked white crab meat
● Plain flour, seasoned
● 3 medium free-range eggs, beaten well
● Dried breadcrumbs
● 500g sesame seeds
● Corn or sunflower oil for deep-frying the crab balls

For the chilli sauce:
● 100g caster sugar
● 6 red chillies
● 6 plum tomatoes
● 12 kaffir lime leaves
● 4 Pieces of lemon grass, chopped
● 150g fresh ginger, peeled
● 6 cloves garlic
● 6 shallots, peeled
● Fish sauce
● Sesame sauce
● Dark soy sauce
● Clear honey
● 8 limes, juice and zest

  1. Boil the potatoes in lightly salted water until tender. Drain, then return to the pan. Mash with a potato masher until smooth, beating in the butter, coriander, chilli, shallot and lots of seasoning.  
  2. Mix the crab meat with the potato mixture, and then shape into bite-size balls and place in the fridge to set for about 20 minutes.
  3. To make the sauce, place the sugar in a pan on a medium heat and bring to a caramel. Purée all the rest of the ingredients in a blender. Once the sugar has turned a rich caramel colour, but not burnt, pour in the purée and stir well.  
  4. Bring to the boil and cook for about 5 minutes, simmering gently. Remove from the heat and allow to cool.
  5. Toss crab balls in seasoned flour, then beaten egg and finally the breadcrumbs with the sesame seeds. Chill for 30 minutes.
  6. Heat oil in a pan and deep-fry the crab balls until golden brown. Remove and place on kitchen paper. Spoon the chilli jam into a serving dish; place the cooked crab balls on top.

This article was first published in at home with James Martin in December 2011. [Read the digital edition here]

Picture: Getty Images

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