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Recipe for :

Crab Samosas

From time to time Hub-UK gets approached by or on behalf of a commercial web site to provide a link. Most requests are turned away but occassionally when they are worthwhile sites, and have something to contribute to the enjoyment of good food, it is a different matter. Just such a site was Tonn Ruairi.

Tonn Ruairi is a small family company based on the Co Down coast in Northern Ireland, specialising in Crab products and other gourmet seafood from the pollution free water of Dundrum Bay. They offer a wide variety of the finest quality seafood, delivered to your door.


vegetable oil for deep-frying
1 tsp mustard seeds
6 - 8 curry leaves
1 tsp ground turmeric
1 tsp ginger paste
2 tsp green or red chillies, finely chopped
200g fresh crab meat, flaked (thawed if frozen)
1 small bunch of fresh coriander, finely chopped
24 sheets of samosa pastry or filo pastry
50ml water
115g flour
chutney or tomato ketchup


  • Heat 1 tablespoon of the oil in a heavy-based frying pan. Fry the mustard seeds, curry leaves, ground turmeric and ginger paste, stirring often, for 3 - 5 minutes, until fragrant.
  • Add in the crab meat, salt and chopped coriander, mixing well, and cook for a further 2 - 3 minutes.
  • Mix together the water and flour to make a flour paste.
  • Fold a pastry sheet over to make a strip. Place a portion of the crab mixture in one corner of the pastry strip and fold the pastry over into a triangle. Fold the triangle along the strip, sealing the edges with the flour paste.
  • Repeat the process making 24 samosas in all.
  • Heat the oil for deep frying in a deep fat-fryer or wok until very hot. Fry the samosas in batches until golden-brown, remove with a slotted spoon and drain on kitchen paper.
  • Serve the freshly fried samosas with chutney or tomato ketchup.

Makes 24