Crab Lollipops

Name: Crab Lollipops
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g crab meat (picked clean, shredded); 2 pcs potato (medium, boiled and grated); 2 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pcs onion (small, finely chopped); 2 tbsp coriander leaves (finely chopped); 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper (freshly ground); 1 pinch salt; 2 tbsp corn flour; 0.5 cup all-purpose flour; 2 pcs egg (beaten); 1 cup breadcrumbs; 8 pcs sugarcane stick (4-inch lengths, peeled); 2 cup oil for deep frying

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy, golden crabmeat balls shaped around a sugarcane stick like a lollipop. A playful Indo-Chinese appetizer where spiced crab filling is breaded and deep-fried to crunchy perfection. Easy to hold and even easier to devour, they're the star of any party spread.

PREP

25m

COOK

15m

SERVES

2 PIECES

467 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the crab lollipop mixture.
1.In a large bowl, combine the shredded crab meat, grated boiled potato, and chopped onion.
2.Add ginger-garlic paste, chopped green chilies, coriander leaves, red chili powder, garam masala, black pepper, and salt.
3.Add corn flour and mix everything until it forms a firm, moldable dough-like mixture.
4.Divide the mixture into 8 equal portions.
TIPSqueeze excess water from the crab meat before mixing, otherwise the lollipops will break apart when frying.
assemble · ~5 min
Shape the lollipops.
1.Take one portion of the crab mixture and wrap it tightly around one end of a sugarcane stick, forming a neat ball or oval.
2.Press firmly so the mixture adheres well to the stick.
3.Repeat with the remaining portions and sticks.
TIPWet your hands slightly with water while shaping to prevent the mixture from sticking to your palms.
prep · ~1 min
Set up the breading station.
1.Place the all-purpose flour on a flat plate.
2.Place the beaten eggs in a shallow bowl.
3.Spread the breadcrumbs on a separate flat plate.
assemble · ~10 min
Coat the lollipops.
1.Roll each lollipop lightly in the all-purpose flour, shaking off excess.
2.Dip into the beaten egg, allowing any extra to drip off.
3.Roll generously in breadcrumbs until evenly coated all over.
4.Place the breaded lollipops on a tray and refrigerate for 10 minutes to set the coating.
TIPChilling helps the breading stick and prevents the lollipops from bursting in hot oil.
fry · ~9 min
Deep-fry the crab lollipops.
1.Heat oil in a deep kadai or pan over medium heat to 350°F (175°C).
2.Gently slide 3-4 lollipops into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown.
3.Remove with a slotted spoon and drain on paper towels.
4.Repeat with the remaining lollipops.
TIPKeep the oil temperature steady. If it drops too low, the lollipops will soak up oil; too high, and the breadcrumbs will burn before the inside cooks.
serve
Serve the crab lollipops immediately.
Arrange on a serving platter and serve hot with sweet chili sauce or schezwan chutney for dipping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze shredded crab meat dry with a kitchen towel to remove excess moisture.
2
Wet hands lightly with water when shaping the mixture around the sugarcane stick.
3
Chill breaded lollipops for 10 minutes in the fridge before frying to set the coating.
4
Fry at a steady 350°F (175°C) — test with a breadcrumb; it should sizzle gently.
5
Use a slotted spoon to turn lollipops halfway for even golden browning.
6
Serve immediately after frying to keep the exterior crisp and the inside juicy.

RECIPE VARIATIONS