Crab Doughnuts with Spiced garlic butter

Preparation Time: 10 mins approx
Notes: Alan coxon recipe copyright ©

Ingredients for the crab doughnuts.
100g crab ( flaked fine)

90g Full fat milk powder 

40g Self raising flour 

1 tsp baking powder 

50g  full fat soft cream cheese ( Philadelphia)

1 fresh medium size egg ( broken and whisked )

½ tsp crushed cardamom seeds

2 tblsp milk 

¼ tsp Sea Salt  

For the spicy garlic butter  

1 small Red Chilli
1 tsp fresh parsley ( finely chopped)
½  lemon, ( zest and juice )
2 garlic cloves
½  tbsp smoked Paprika
75g unsalted butter  
pinch of salt and fresh ground black pepper


375 g oil for deep frying
 Method for the snow crab doughnuts

 1 Sieve together the milk powder , flour ,salt in a bowl and mix together , then add the cardamom 

2/Add the cream cheese and rub in to make a sandy crumb texture. 3/Add the Louisbourg snow crab followed by the egg and milk and beat together 

4/Cover then leave to rest for 4 – 5 mins.

5/ When ready and mix is firm, moisten your hands with a little water and divide the mix into equal sized balls. 

6/ Once again using your dampened hands, flatten the balls and place a small amount of the spicy garlic butter into the center of each ball , closing the snow crab doughnut mixture carefully around the butter, sealing it well. 

When ready Preheat the oil for deep frying to 180dgr 

Gently lower the balls into the oil and deep fry for approx 4 mins until light and golden When ready drain and place on a little kitchen paper Place the balls into a bowl and serve, when the crab doughnuts are cut or bitten the warm garlic butter will ooze from the centre giving a wonderful and tasty accompanying sauce.  
Serves: 2 main course or 4 starter portion
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