I’m starting with a picture today. A picture that is obviously not mine. At least I believe it’s obvious. I did take a photo of this crab and pork concoction from I Love Spice when I made it, but it disappeared somehow on me. I remember framing a shot and pressing the camera icon and yet even when I checked my deleted picture folder it was gone.
How I managed to accomplish this remains a mystery.
The patties were a little burnt anyway and I didn’t like my photo of the fritters. My sauce presentation looked almost as good as this pro photo though. I’m sad I don’t have a picture of that, but alas my evidence was burned after eating. You’ll just have to trust me.
What you’ll need
For the Fritters
- 4 ounces of canned white crab meat, drained
- 1/2 cup ground pork
- 2 fresh red chilies, seeded and coarsely chopped
- 1 teaspoon of salt
- 2 scallions chopped
- handful of fresh cilantro, chopped
- 1 egg white
- peanut or vegetable oil for frying
For the Sauce
- 2/3 cup of water
- 4 tablespoons superfine sugar
- 1 tablespoon of rice vinegar
- 1/2 small red onion, very finely diced
- 2-inch piece cucumber, very finely diced
The first step is to process your meat. I know processed meat is a trigger word and look it’s okay cause it’s processing by being chopped up to bits in a device as opposed to processed with chemicals. Unfortunately I can’t guarantee your actual meat isn’t processed with chemicals, cause that all depends on where you get your meat from, but rest assured you won’t be literally processing the meat with chemicals.
Anyway, we are going to put all the fritter ingredients in the processor until it turns into a coarse paste.
At this point in the recipe I rebelled, but not on purpose. I realize now the recipe said to make 20 small cakes. I just turned them into four burger sized patties. Oops.
However many you want to make, just form them into patties and set aside until you are ready to fry.
Get a skillet out and pour the oil of your choice into the pan til it covers the bottom of the skillet and turn up your heat medium-high.
At this point you probably want to make your sauce, unless you have a sous chef.
All you have to do to make the sauce is put the water, sugar, and vinegar in a small pan and heat gently until the sugar has dissolved. Once this happens add the onion and cucumber and simmer for about five minutes.
While your sauce is simmering, your oil should be hot enough for frying so go ahead and put your fritters in the pan in an even layer. You might have to do this in batches. Cook for two minutes on each side and then let them drain on a plate lined with paper towels.
After letting that oil soak up like a greased pizza you are now ready to serve!
Plate and lovingly pour that sauce to consume.
As I said earlier, my patties were a little burnt, but they tasted great. That being said I’m not a big crab and pork fan so probably won’t make this again even though it turned out well.
My favorite part of the recipe was the sauce and that’s what dials up the patty from being meh to good. My boyfriend and I discovered that the leftover sauce also makes a great dip for tortilla chips and meatballs that you can make with your leftover pork meat.
If you choose to make this an entree like I did, it pairs well with a side of diced baked potatoes tossed in garlic. I also made an avocado and tomato salad. When in doubt avocados and tomatoes are always a safe bet though.