There is nothing more delicious than homemade samosas. Biting into the crispy pastry stuffed with the special secret ingredients of your choice is what dreams are made of. I love samosas of all kinds – vegetable filled, lamb mince stuffed – you name it! Get the filling right and you and your guests are in for a memorable food experience. This has never been so true as with the crab filled samosas I’m going to teach you how to make here.
I live in North England near the sea where crabs are caught daily and sold right off the boats. Whenever I find myself pining for crab meat, I usually end up down by the sea purchasing a few of the day’s catch. I then take the crabs home, boil them and clean them, carefully picking every last bit of the sweet crab meat out of the shells to use in this or that recipe. The taste is out of this world.
To make these crab samosas, try to purchase the freshest crab meat you can. Fresh processed white crab meat will do but please stay away from that nasty tinned stuff!
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- 250g white crab meat
- 3 Tablespoons vegetable oil
- 10 fresh curry leaves
- 1 Tablespoon black mustard seeds
- 2 cloves garlic smashed and finely chopped
- 2 green chilli peppers finely chopped
- 1 inch ginger finely chopped
- Juice of one lemon
- 1 teaspoon garam masala
- Salt and freshly ground pepper
- 3 cups plain flour
- Vegetable oil for deep frying
- First make your pastry. Take about 2½ cups of the plain flour and pour it into a large bowl. Add a pinch of salt and about a tablespoon of oil.
- Now add water a little at a time. I usually do this with a cupped hand rather than from the tap. Work the water and oil into the flour to form a firm dough. Be careful not to add too much water which will result in a big sticky mess.
- Sprinkle about ½ cup of flour on a clean surface and knead it until the dough no longer sticks to your hands.
- Place the dough ball back into the bowl and cover with a wet cloth and allow to rest while you create your crab meat filling.
- Pour your remaining two tablespoons of oil into small frying pan over medium heat. Throw in the mustard seeds and curry leaves.
- When the mustard seeds begin to pop, add the garlic, chopped chilli peppers, garam masala, lemon juice and ginger.
- Mix it all well with a spoon and then add salt and pepper to taste.
- TO FINISH
- Pour your remaining cup of flour into a small bowl and add enough water to make a smooth paste.
- Tear off a piece of your dough and place it on a floured surface. Keep the remaining dough in the bowl covered so that it does not dry out.
- Using a rolling pin, roll the dough into a very thin sheet. The thinner the better! If you have ever worked with spring roll pastry, that is what we are aiming for here. In fact, you could just use spring roll wrappers but personally I don't think they are near as good as the homemade version here.
- Once you have a nice thin sheet of pastry, cut the piece into two inch by four inch pieces.
- Now take a tablespoon of the crab mixture and place it at the top of one of your pastry rectangles.
- Fold the top left corner over the crab filling to make a small triangular pocket that is holding the meat. There will still be about two inched of pastry under this triangular pocket.
- Fold the top of the triangle over onto the remaining pastry and then again to create a perfect little triangular samosa.
- Dip your finger in the dough paste and seal the pocket closed.
- Repeat until all of your samosas are made and screaming out to be eaten.
- and now to fry!
- Heat your oil over high heat to about 170c or until a piece of pastry floats rapidly to the top when thrown in.
- Gently add the crab samosas and deep fry until nicely browned. Remove with a slotted spoon onto a paper towel being careful not to eat them before you get them to the table for your guests.
Be sure to let me know how you like these crab samosas! Leave a comment and please don’t hesitate to ask questions!