Reach My Kitchen
Servings:
24
Prep time:
00:10
Cook time:
00:30
This take on beignets uses lump crabmeat and egg whites to make a batter which is then fried to golden perfection. They make a great canape, snack or starter!
Ingredients
- For the Beignets:
- 1 tub blueswimmer lump crab meat
- 2 large egg whites
- 200g good quality mayonnaise
- 50g grain mustard
- 2 spring onions, finely chopped
- 1 shallot, finely chopped
- 1 lemon, half juice & other half reserved for garnish
- 80g panko breadcrumbs
- 2 litres sunflower oil
- Sea Salt
- For the Cocktail Sauce:
- 50g tomato ketchup
- 50g good quality mayonnaise
- Few drops of Tabasco
- Juice ½ a lemon
Instructions
- Whisk the egg whites until they are light and fluffy and hold a soft peak. Stir in the mayonnaise and mustard.
- Place the crab into a separate bowl and use your hands to quickly pick through to check there is no shell present. Mix in the remaining ingredients followed by the egg white mix; the mixture will be quite loose. Cover and refrigerate for 1 hour to firm up.
- Meanwhile mix together the ingredients for the cocktail sauce.
- In a Heavy bottom pan or deep fat fryer, heat the oil to 180°C; prepare a tray lined with kitchen paper. Use your hands to form balls of 1-2 tbsp of the crab mixture then fry for around 2-3 minutes until golden brown. Remove from oil and drain on the kitchen paper, sprinkle with a little sea salt before serving with the cocktail sauce.
