Ingredients

• ½ kg crabmeat, chopped finely 
• 4 slices of bread, crusts removed 
• 15 grams butter 
• 1 table spoon flour 
• ½ green pepper minced
• 1 table spoon green chilli, chopped 
• 1 spring onion, finely chopped 
• 1 table spoon coriander leaves 
• Salt to taste 
• 2 eggs, beaten 
• Dry breadcrumbs 
• Oil to deep-fry

Preparation

1. Combine the crabmeat with the fresh breadcrumbs and keep aside.
2. Melt the butter in a pan and add the flour. Take off the heat. Stir in the milk and return to a moderate heat. Bring to the boil, stirring constantly.
3. Stir this sauce into the crabmeat and breadcrumb mixture. Add the spring onion, chillies and the coriander leaves. Season with salt and let it cool completely.
4. Shape the crabmeat into 1-inch balls with floured hands. Coat with the beaten egg and then coat with the dry breadcrumbs.
5. Fry the balls in hot oil, 6 at a time till they turn golden brown. Turn lightly with salt.
6. Serve hot.