Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is my take on Gordon Gleave's prize-winning recipe.
125ml milk
125ml water
100g butter, diced
½tsp salt
150g plain flour
4 eggs, beaten
150g freshly picked white crab meat
50g brown crab meat
For the sauce
50-60g brown crab meat
1tbsp chilli sauce
1tbsp good-quality mayonnaise
Put the milk, water, butter, salt and sugar into a saucepan and bring to the boil.
Remove from the heat, mix in the flour and stir with a wooden spoon or spatula until smooth.
Return the pan to a low heat and stir for about a minute until the mixture leaves the sides of the pan, then transfer to a bowl.
Gradually whisk the beaten eggs into the mix a little at a time, until it is smooth and shiny, then fold in the brown and white crab and season.
To make the sauce, whisk all of the ingredients together and season to taste.
Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer.
Using a dessert spoon, drop spoonfuls of the mixture into the fat (about 6-8 at a time) and move them around with a slotted spoon for a couple of minutes until they are golden, then remove them from the oil and drain on some kitchen paper.
Serve immediately with the sauce.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments