- For the mayonnaise:
- juice of 2 limes, plus zest of 1 lime
- 1 tbsp white wine vinegar
- 1 egg
- 1 tsp English mustard powder
- 275ml sunflower oil
- sea salt & black pepper
- For the crab claw tempura:
- 300g gluten-free self-raising flour
- 1 small bottle of lager
- 1 red chilli, finely sliced
- 1 tbsp coriander, roughly chopped
- sea salt
- 1 litre vegetable oil, for frying
- 16 crab claws, 4 per serving
Crab claw tempura with lime mayonnaise
Galton Blackiston
31st October 2017
Crab claw tempura with lime mayonnaise
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab claw tempura with lime mayonnaise recipe a try in your kitchen? This recipe comes from the menu at the one Michelin starred Morston Hall. Serves Four
Ingredients
Method
To make the mayonnaise, place 2 tablespoons of the lime juice into the bowl of a food processor with the white wine vinegar, egg and mustard powder. Season well with salt and freshly ground pepper, then whizz on a high speed until all the ingredients are combined. Slowly drizzle in the sunflower oil with the processor still running; the mixture will emulsify and gradually thicken. Add the lime zest and more lime juice if necessary. Check the seasoning and refrigerate until ready to use.
To make the crab claw tempura, place 250g of the gluten-free self-raising flour (gluten-free flour produces a very light batter) into a bowl and slowly add enough lager to make a runny, lumpy batter, with the consistency of thin cream. Stir in the chilli, coriander and sea salt and set aside.
Heat the oil in a deep fat fryer to 180°C. Lightly dust the crab claws with the extra flour and drop them into the batter. Lift them out of the batter with a slotted spoon and carefully drop into the fryer. Fry for 2 minutes, until they are crisp and light golden brown, and then lift out and drain on kitchen paper.
Serve immediately with the lime mayonnaise garnished with lime zest.
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