Ingredients:
– 200g crabmeat (fresh or canned from Petrossian)
– 2 slices Maison Kayser sandwich bread
– 2 c. tablespoon mascarpone
– 1 bunch spring onions and 1 bunch coriander
– 1 Terroirs d’Avenir organic lime
– 2 organic eggs
– 80g breadcrumbs
– 40g flour
– salt and freshly ground pepper
Recipe:
– Prepare or drain crabmeat.
– Heat a large pan of oil to 180°C.
– In a bowl, mix the mascarpone with the breadcrumbs, then add the chopped herbs and lime zest. Carefully add the crab. Season with salt and pepper and mix well.
– Flour your hands before forming 8 to 10 small balls with the previous mixture.
– Arrange flour and breadcrumbs on separate plates. In a third plate, beat the eggs into an omelette.
– Roll balls in flour, tap to remove excess, then roll in egg and finally in breadcrumbs. Repeat the operation.
– Dip balls in boiling oil until golden.
– Once cooked, place on a plate lined with paper towels. Serve piping hot with lime, spicy mayonnaise and/or hot sauce.
