Crab Fritters with Preserved Lemon Mayonnaise
With Al Brown
Crab Fritters with Preserved Lemon Mayonnaise
These fritters are as light as air and leave whitebait fritters for dead when it comes to flavour. They are simple to prepare and cook, and make for a really stunning pre-dinner pass around.
Step 1: Preserved lemon mayonnaise
Ingredients
1 cup mayonnaise
3 tbsp preserved lemon (finely diced)
2 tbsp lemon juice
Sea salt and freshly ground black pepper
Method
Place the mayonnaise, diced preserved lemon and juice in a
small mixing bowl. Stir to combine, then season with salt and
pepper. Refrigerate until required.
Step 2: Crab fritters
Ingredients
500g crab meat
1 whole egg
2 egg yolks
2 tbsp self-raising flour
2 tbsp fresh dill (finely chopped)
Sea salt and freshly ground black pepper
Method
Take the crab meat and drain off any excess liquid. Place
in a medium sized mixing bowl.
In a separate bowl add the whole egg along with the two egg yolks.
Measure out the two tablespoons of self-raising flour and add to
the egg. Whisk until smooth, and then pour over the crab
meat.
Now add the finely chopped dill, and mix altogether along with salt
and pepper to taste. Refrigerate until required.
Step 3: Cooking and serving
Ingredients
2 egg whites (stiffly beaten)
Butter
Preserved lemon mayonnaise
Sea salt and freshly ground black pepper
Method
Pre-heat your flat top or skillet to medium heat.
Fold the beaten egg whites through the crab batter.
Add a little butter to your cooking surface then spoon out the
fritter batter to your desired size. Turn after a minute or so and
remove when golden on each side and cooked through.
Serve warm with a dollop of the preserved lemon mayo on top with a
pinch of sea salt and a grind of fresh black pepper.
(Broadcast: 18 July 2012)
