Crab and sweetcorn fritters with crab sauce recipe
 Make the most of every bit of crab with this irresistible recipe – the shells for the stock, the white meat for the fritters and the brown meat for a rich mayonnaise. 1kg/2lb 4oz roasted crab shells1 onion, roughly chopped2 carrots, chopped2 celery sticks, chopped2 sprigs fresh thyme2 garlic cloves, chopped500ml/18fl oz fish or chicken stock2 tbsp tomato purée4 fresh ripe tomatoes2 star anise1 tbsp coriander seeds1 bay leaf 1kg/2lb 4oz roasted crab shells 1 onion, roughly chopped 2 carrots, chopped 2 celery sticks, chopped 2 sprigs fresh thyme 2 garlic cloves, chopped 500ml/18fl oz fish or chicken stock 2 tbsp tomato purée 4 fresh ripe tomatoes 2 star anise 1 tbsp coriander seeds 1 bay leaf 50g/1¾oz brown crabmeat1 free-range egg yolk1 tsp cider vinegar1 tsp Dijon mustard1 garlic clove, peeled and chopped200ml/7fl oz vegetable oil 50g/1¾oz brown crabmeat 1 free-range egg yolk 1 tsp cider vinegar 1 tsp Dijon mustard 1 garlic clove, peeled and chopped 200ml/7fl oz vegetable oil 200g/7oz white crabmeat2 tbsp brown crabmeat2 tbsp chopped dill4 spring onions, chopped2 corn on the cob, kernels only1 green chilli, chopped 50g/1¾oz cornflour50g/1¾oz rice flour50g/1¾oz gram flour2 tbsp vegetable oil 200g/7oz white crabmeat 2 tbsp brown crabmeat 2 tbsp chopped dill 4 spring onions, chopped 2 corn on the cob, kernels only 1 green chilli, chopped 50g/1¾oz cornflour 50g/1¾oz rice flour 50g/1¾oz gram flour 2 tbsp vegetable oil 1 head frisée lettuce, leaves removed1 small bunch chives, left whole2 tbsp chervil, leaves only2 tbsp tarragon, leave only 1 head frisée lettuce, leaves removed 1 small bunch chives, left whole 2 tbsp chervil, leaves only 2 tbsp tarragon, leave only 1 tbsp chopped chives 1 tbsp chopped chives Method To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half.To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock.To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used.To make the salad, mix together all the ingredients in a bowl.Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half. To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half. To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock. To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock. To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used. To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used. To make the salad, mix together all the ingredients in a bowl. To make the salad, mix together all the ingredients in a bowl. Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top.