Crab and Malt Canapé Recipe - Great British Chefs

Ingredients

• 4 cucumbers, baby ridgeback
• 200g of water
• 200g of rice wine vinegar
• 200g of sugar
• 1 tsp malt extract
• 1 shallot, finely sliced
• 1 bay leaf
• 1 tsp dill seeds
• 1 sprig of tarragon
• 1kg cock crab
• 4kg water
• 35g of malt extract
• vegetable oil
• 50g of tapioca pearls
• 2 pinches of fennel pollen
• 325g of fish stock
• oil, for deep-frying
• 20g of pasteurised egg yolk
• 7g of lemon juice
• 7g of malt extract
• 5g of Dijon mustard
• 1 pinch of fennel pollen
• 12 medium crispbread, 10cm, preferably Peter's Yard
• edible flowers, or micro herbs, optional