These moorish mouthfuls of delight will transport you straight to a seaside crab shack.
Use the leftover egg whites to make meringues.
- 1 pinch saffron
- 1 tbsp boiling water
- 2 egg yolks
- 1 tsp French mustard
- 1 tsp lemon juice
- 1 pinch salt
- 150ml rapeseed oil
- 120g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 120ml milk
- 1 egg, beaten
- 250g crab meat
- 2l veg or sunflower oil
- 1 lemon, chopped into wedges
- To make the mayonnaise, seep the saffron in the boiling water for 5 mins. Whisk the egg yolks, saffron water, and mustard until smooth, then add the lemon juice and pinch of salt. Continue to whisk, and slowing drizzle in the oil until the mixture emulsifies and thickens, then set aside.
- For the fritters begin by mixing the flour, baking powder, and salt in a bowl until combined. Pour the milk into a jug, crack in the egg, and whisk. Slowly pour the milk and egg mixture into the dry ingredients, stirring until a thick, smooth batter has formed.
- Pat the crab dry, and gently mix into the batter.
- Heat the oil in a large saucepan, enough that the oil is about 7cm deep. It’s hot enough at about 180C or when a small piece of bread turns brown and crisp within 30 seconds.
- Carefully drop spoonfuls of the crab batter into the hot oil very gently, and fry until brown and crisp, then drain and place on kitchen paper for 5 mins (they shouldn’t be too hot when served).
- To serve, place spoonfuls of the mayonnaise on a platter, top each dollop with a crab fritter, and garnish with the lemon wedges.