Crispy crab balls

Method

Melt the butter in a pan, then stir in half the flour. Cook for 1min, take off the heat and gradually beat in the milk to make a smooth, thick sauce. Return to the heat and stir for 1min until the sauce leaves the sides of the pan. Season. Lay a piece of greaseproof paper over the surface and leave to cool.

When the mix has cooled, stir in the crab meat, spring onions and chilli. Put the remaining flour, eggs and breadcrumbs on three separate plates. Dampen your hands, then roll the mixture into walnut-sized balls. Dust the balls in flour, then egg and finish with a covering of breadcrumbs.

In a small bowl, mix together all the ingredients for the dipping sauce. Stir in 2tbsp water.

In a deep frying pan, pour in oil to a depth of 1cm (½in). Heat until a cube of bread sizzles gently. Fry the crab balls in batches for 5-6min, turning occasionally, until golden. Drain on kitchen paper and serve at once with the sauce.

Freeze ahead

Make the crab balls to the end of step 2. Line a baking sheet (make sure it fits into your freezer) with greaseproof paper, then open-freeze the crab balls until solid. Transfer the balls to a freezer bag or container and store in the freezer for up to a month. Cook from frozen for 8-10min until golden and piping hot. Serve with the dipping sauce.