Crab salad with crab bon bons and bacon aioli recipe
Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli Crab takes centre stage in this dish, showcased in a salad, a dressing and deep-fried savoury 'bon bons'. 500g/1lb 2oz crab shells, broken up1 carrot, chopped1 fennel, chopped1 onion, chopped1 celery stick, chopped500ml/18fl oz chicken stock50ml/2fl oz olive oil2 tbsp moscatel vinegar salt and freshly ground black pepper 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped 1 celery stick, chopped 500ml/18fl oz chicken stock 50ml/2fl oz olive oil 2 tbsp moscatel vinegar salt and freshly ground black pepper 100g/3½oz white crab meat 2 spring onions, trimmed and diced 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped2 tsp chopped fresh dill1 lime, juice only150g/5½oz plain flour2 free-range eggs, beaten150g/5½oz panko breadcrumbs salt and freshly ground black pepper 100g/3½oz white crab meat 2 spring onions, trimmed and diced 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped 2 tsp chopped fresh dill 1 lime, juice only 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs salt and freshly ground black pepper 2 free-range egg yolks, beaten50ml/2fl oz light olive oil 3 garlic cloves, finely chopped3 tbsp bacon fat (see cooked bacon below)lemon wedge, for squeezing3 smoked streaky bacon rashers, cooked until crispy and finely choppedsalt and freshly ground black pepper 2 free-range egg yolks, beaten 50ml/2fl oz light olive oil 3 garlic cloves, finely chopped 3 tbsp bacon fat (see cooked bacon below) lemon wedge, for squeezing 3 smoked streaky bacon rashers, cooked until crispy and finely chopped salt and freshly ground black pepper 250g/9oz white crab claw meat1 red chicory, very finely sliced½ fennel, very finely sliced1 red chilli, diced 1 lime, juice only salt and freshly ground black peppermicro herbs, such as coriander or red amaranth, to garnish 250g/9oz white crab claw meat 1 red chicory, very finely sliced ½ fennel, very finely sliced 1 red chilli, diced 1 lime, juice only salt and freshly ground black pepper micro herbs, such as coriander or red amaranth, to garnish Method To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the dressing, preheat the oven to 220C/200C Fan/Gas 7. Place the crab shells, carrot, fennel, onion and celery on a baking tray and roast for 20–30 minutes, or until the vegetables are tender and golden. Transfer the roasted shells and vegetables to a large saucepan. Add the chicken stock and simmer for 1 hour. Strain, place back in the saucepan and cook to reduce down in volume to a sauce consistency. Mix the oil and vinegar in a small bowl. Pour this into the stock mixture, season with salt and pepper and mix to combine. Set aside. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the crab 'bon bons', preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the crab meat, spring onions, ginger, garlic, dill and lime juice together in a bowl and season with salt and pepper. Roll into small balls, about the size of golf balls. Place the flour, egg and breadcrumbs in separate wide bowls and dip the balls into each bowl in turn. Deep fry for 2–3 minutes or until golden-brown, then transfer to kitchen paper to cool. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the smoked bacon aioli, place the egg yolks into a food processor and, while the motor is running, pour the oil in gradually and very slowly until well combined and the mixture is thick and glossy. Add the garlic and bacon fat. Season with salt and pepper and add a squeeze of lemon juice. Scatter the bacon over the top. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. To make the crab salad, mix all the ingredients together in a bowl and season with salt and pepper. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve. Spoon the salad into a large serving bowl, pour over the dressing and top with the bon bons. Spoon over the aioli, garnish with the micro herbs and serve.