250g 50/50 brown and white crab meat
1 shallot, finely diced
1 tbsp tarragon, finely chopped
1 tbsp paprika
Pinch of cayenne pepper
Zest and juice of 1 lime
Pinch of smoked sea salt
50g plain flour
1 tsp baking powder
150ml IPA beer
1 litre sunflower oil for frying
Pinch of sea salt
50g ‘nduja spicy sausage or chorizo
1 tbsp olive oil
4 tbsp mayo
Little gem lettuce
Mix your brown and white crab meat with a mashed avocado, diced shallot and chopped tarragon.
Stir in paprika, cayenne and smoked salt with some lime juice and zest. Use a spoonful of plain flour to stiffen the mixture slightly. Put to one side.
Make a classic beer batter with half plain flour and half cornflour.
Whisk until smooth and then preheat your oil to 180˚C.
Using a couple of tablespoons drop 6-8 portions of the crab mixture into the batter and then once evenly coated place carefully into the hot oil. Fry in batches so the temperature of the oil doesn’t drop too much whilst cooking.
Cook for 4-5 mins in the oil – they should roll over themselves but ensure both sides are evenly cooked until golden brown and super crispy. Remove with a slotted spoon after the turn drain off excess oil on a sheet of kitchen roll.
For the nduja mayo, heat the spicy sausage in a little oil to slacken and then allow to cool slightly. Stir into mayo for a spicy dip on the side.
Serve the crab beignets on a bed of little gem lettuce, heritage tomato and tarragon dressed with a little lemon oil.
Best served listening to some New Orleans street jazz…
These recipes have been created by James Strawbridge, chef, author and food photographer
Find out more here
Visit Strawbridge Kitchen here