Crab and Corn Soup with Fritters - James Martin Chef

Ingredients

• 2 tablespoons butter
• ½ white onion, finely diced
• 1green (bell) pepper, finely diced
• 2 celery sticks, finely diced
• 1 tablespoon plain, (all-purpose) flour
• 6 tablespoons white wine
• 500ml (2 cups) hot chicken stock
• 100ml (1/2 cup) double, (heavy) cream
• sea salt and freshly ground black pepper
• 1 Corn on the cob, kernels removed
• 200g (7 oz) white crab meat
• 5cm (2 in) piece fresh root ginger, peeled and finely diced
• 1 lime, juiced
• 200g (11/2 cups) plain (all-purpose) flour
• 1 tablespoon baking powder
• 2 medium eggs
• 20oml (1 cup) milk
• 100g (31/2 oz) white crab meat
• 2 tablespoons flat-leaf parsley, chopped
• 4 tablespoons butter
• Edible flowers and spring onion (scallion) tops, thinly sliced
• Good-flavoured olive oil