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Prep 25 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 3 medium sized waxy potatoes, peeled and cut into chunks
  • 1 tub of fresh 50/50 crab meat (from 'Seafood and Eat It')
  • pinch of ras el hanout spice mix
  • small pack of panko breadcrumbs
  • 3 tbsps fresh hummus
  • 2 tbsps plain Greek yoghurt
  • 200 ml vegetable stock
  • the seeds from half a pomegranate
  • a sprinkling of flaked almonds
  • some freshly chopped mint or basil to finish
  • the peel from half a lemon, thinly sliced off and cut into thin strips
Crispy Crab Balls in a Hummus and Yoghurt Sauce
Fresh Cornish crab balls with white and brown crab meat and ras el hanout spices!
Crispy Crab Balls in a Hummus and Yoghurt Sauce Crispy Crab Balls in a Hummus and Yoghurt Sauce

These are truly the easiest, tastiest crab balls... made with fresh Cornish crab meat and a pinch of ras el hannout spice mix. The trick here is to use both white and brown crab meat, which not only adds to the flavour but to the consistency as well. And the hummus sauce.... why didnt I think of this before! It's such a lovely sauce and so quick to make. Sublime!

  1. Start with your potatoes in a large pan of boiling water and cook until they're nice and soft. Drain well, leave to cool for a little while and then mash well, before adding in the crab meat and the ras el hanout. Season, turn over with a spoon to mix well and then shape into six balls
  2. Take each crab ball and cover liberally with the breadcrumbs - it's easiest to do this in a bowl and just toss them in the breadcrumbs. Transfer to a baking tray and bake in hottish oven (180) for 15/20 minutes until the crab balls have browned nicely
  3. In the meatime, make the sauce with the hummus, yoghurt and stock in a small pan together. Gently warm through and when the crab balls are ready, trasfer to a serving dish and pour the sauce in around them. Finish with the pomengranate seeds, almonds, herbs and lemon peel
Crispy Crab Balls in a Hummus and Yoghurt Sauce
Fresh Cornish crab balls with white and brown crab meat and ras el hanout spices!

These are truly the easiest, tastiest crab balls... made with fresh Cornish crab meat and a pinch of ras el hannout spice mix. The trick here is to use both white and brown crab meat, which not only adds to the flavour but to the consistency as well. And the hummus sauce.... why didnt I think of this before! It's such a lovely sauce and so quick to make. Sublime!

Prep 25 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 3 medium sized waxy potatoes, peeled and cut into chunks
  • 1 tub of fresh 50/50 crab meat (from 'Seafood and Eat It')
  • pinch of ras el hanout spice mix
  • small pack of panko breadcrumbs
  • 3 tbsps fresh hummus
  • 2 tbsps plain Greek yoghurt
  • 200 ml vegetable stock
  • the seeds from half a pomegranate
  • a sprinkling of flaked almonds
  • some freshly chopped mint or basil to finish
  • the peel from half a lemon, thinly sliced off and cut into thin strips
  1. Start with your potatoes in a large pan of boiling water and cook until they're nice and soft. Drain well, leave to cool for a little while and then mash well, before adding in the crab meat and the ras el hanout. Season, turn over with a spoon to mix well and then shape into six balls
  2. Take each crab ball and cover liberally with the breadcrumbs - it's easiest to do this in a bowl and just toss them in the breadcrumbs. Transfer to a baking tray and bake in hottish oven (180) for 15/20 minutes until the crab balls have browned nicely
  3. In the meatime, make the sauce with the hummus, yoghurt and stock in a small pan together. Gently warm through and when the crab balls are ready, trasfer to a serving dish and pour the sauce in around them. Finish with the pomengranate seeds, almonds, herbs and lemon peel