Fennel and Crab Canapé Recipe
A delicious crab canapé recipe from chef Nathan Outlaw, with a lemon mayonnaise recipe and crispy fennel cracker, this makes a perfect party nibble.
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Cooking tools:
- Screwdriver
- Chef's knife
Ingredients
- 250g of plain flour
- 1 tbsp of fennel seeds, toasted and chopped
- 92g of milk
- 1 egg
- 1 pinch of salt
- 1 pinch of sugar
- 1 live brown crab, (about 1kg), placed in the freezer until insensate
- 300ml of rapeseed oil
- 2 egg yolks
- 1 lemon, zest and juice
- 2 tbsp of chopped dill, plus extra fronds to garnish
- dill
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