Beignets of spanner crab

Name: Beignets of spanner crab
Total time: 95 min
Ingredients: 1 large Desiree potato (about 450gm), quartered; 150 gm picked, cooked spanner crab meat; 1 kaffir lime leaf, thinly sliced; ¼ cup coriander leaves, finely chopped; 1 long red chilli, thinly sliced; 2 tsp finely grated ginger; For deep-frying: vegetable oil; 1 tbsp rice vinegar; 1½ tbsp olive oil; 2 tsp lemon juice; 100 gm baby spinach leaves; Lemon and ginger egg mayonnaise; 1 egg; 15 ml cider or white wine vinegar; Finely grated rind and juice of ½ lemon; 1 tsp ginger juice (see note); ¾ tsp Dijon mustard; 200 ml vegetable oil; Choux pastry; 50 gm butter, diced; 75 gm flour; 2 eggs

www.gourmettraveller.com.au

Beignets of spanner crab are golden, crispy bites filled with delicate crab meat. Perfect as an appetizer or light main course for seafood lovers.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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