Crab Fritters

LIME & GINGER CHUTNEY:--
4 limes
Juice of ½ lemon
Juice of 1 orange
1 onion, chopped
1 clove garlic, minced
3 tsp grated ginger
1 bay leaf
2 cloves
100 ml SIDS RASPBERRY VINEGAR
70 g soft brown sugar
50 g sultanas
1 tbsp brandy
1 tsp tomato paste
CRAB FRITTERS:--
150 g breadcrumbs
250 g white fish
1 egg white
100 ml thick cream
250 g tin shredded crab meat
30 g fresh mixed herbs, chopped
SIDS SALT & PEPPER to taste
Rice bran oil for frying

Chutney: Soak the sultanas in the brandy. Peel the limes and remove the pith with a small sharp knife. Cut into segments then set aside. Squeeze remaining juice from the membranes and add to the lemon and orange juice in a pan with all the chutney ingredients, including SIDS RASPBERRY VINEGAR, except the lime segments. Simmer 45-55 minutes until the mixture is almost dry, stirring frequently. Allow to partially cool then add the lime segments, mix carefully then cool completely.
Fritters:- Sprinkle breadcrumbs onto greaseproof paper. Purée the fish in a food processor. Add egg white and SIDS SALT & PEPPER then process until well blended. Using the 'pulse', carefully add the cream - do not overwork or it will separate.
Preheat deep fryer to 160°C.
Transfer the mixture to a bowl in an ice bath then fold in the crab and mixed herbs. Using 2 tablespoons, make a quenelle about 5x 3 cm. Gently roll in breadcrumbs to coat, using the paper to help toss the crumbs and avoid handling the mixture.
Cook fritters in batches 4-6 minutes until golden brown all over. Drain on paper towels, season then serve warm with the chutney.