Crab Fritters with Preserved Lemon Mayonnaise

11:30 am on 31 October 2011

These fritters are as light as air and leave whitebait fritters for dead when it comes to flavour. They are simple to prepare and cook, and make for a really stunning pre-dinner pass-around.

(Makes 18–24 fritters)

Crab FrittersIngredients

Preserved Lemon Mayonnaise

  • 1 cup mayonnaise
  • 3 tablespoons finely diced preserved lemon peel
  • 2 tablespoons lemon juice
  • sea salt and freshly ground black pepper

Crab Fritters

  • 500g crab meat
  • 1 whole egg
  • 2 egg yolks (reserve the whites)
  • 2 tablespoons self-raising flour
  • 2 tablespoons finely chopped fresh dill
  • sea salt and freshly ground black pepper

To Cook and Serve

  • 2 egg whites, beaten until stiff
  • knob of butter
  • sea salt and freshly ground black pepper

Method

Preserved Lemon Mayonnaise

Place the mayonnaise, preserved lemon peel and lemon juice in a small mixing bowl. Stir to combine then season with a little sea salt and black pepper. Refrigerate until required.

Crab Fritters

Drain any excess liquid off the crab meat then place in a medium-sized mixing bowl.

In a separate bowl, place the whole egg, 2 egg yolks and the self-raising flour. Whisk until smooth, then pour on to the crab meat.

Add the dill and mix together along with some sea salt and black pepper. Refrigerate until required.

To Cook and Serve

Preheat your flat-top or a frying pan to medium heat.

Fold the beaten egg whites into the crab batter.

Add a little butter to your cooking surface, then spoon out the fritter batter to your desired size. Turn after a minute or so and remove when golden on each side and cooked through.

Serve warm with a dollop of the preserved lemon mayo on top and a pinch of sea salt and a grind of black pepper.

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