Crab crumpets recipe
 Crumpets like you have never seen them: topped with spicy fried eggs and crabmeat combined with lemongrass, peanuts and coconut flakes. 10g/⅓oz lemongrass stalks, trimmed and chopped2 garlic cloves, chopped1 red chilli2 tbsp coconut oil2 spring onions, finely chopped1 tsp coriander seeds, crushed2 tsp black mustard seeds25g/1oz roasted peanuts, crushed35g/1¼oz toasted coconut flakes150g/5½oz white crabmeat1 tsp lime zest, plus 1 tbsp lime juice1 tsp amchoor (mango powder)1 tsp fine sea salt2 tsp caster sugar1 tbsp coriander leaves, chopped 10g/⅓oz lemongrass stalks, trimmed and chopped 2 garlic cloves, chopped 1 red chilli 2 tbsp coconut oil 2 spring onions, finely chopped 1 tsp coriander seeds, crushed 2 tsp black mustard seeds 25g/1oz roasted peanuts, crushed 35g/1¼oz toasted coconut flakes 150g/5½oz white crabmeat 1 tsp lime zest, plus 1 tbsp lime juice 1 tsp amchoor (mango powder) 1 tsp fine sea salt 2 tsp caster sugar 1 tbsp coriander leaves, chopped 4 tbsp olive oilpinch ground turmeric¼ tsp chaat masala2 free-range eggs1 tbsp red onion, finely slivered2 tbsp finely chopped plum tomatoes1 green chilli, finely chopped 4 tbsp olive oil pinch ground turmeric ¼ tsp chaat masala 2 free-range eggs 1 tbsp red onion, finely slivered 2 tbsp finely chopped plum tomatoes 1 green chilli, finely chopped 30g/1oz coriander, chopped 30g/1oz mint, chopped 2 limes, juice only 30g/1oz coriander, chopped 30g/1oz mint, chopped 2 limes, juice only 4 crumpetschivestoasted coconut flakes 4 crumpets chives toasted coconut flakes Method In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside.Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices.For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs.Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white.For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl.Meanwhile, toast the crumpets.Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside. In a grinder, blitz together the lemongrass, garlic and red chilli with 3 tablespoons of water to a fine paste, then set aside. Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Heat the coconut oil in a frying pan, then add the chopped spring onions, coriander seeds and mustard seeds, frying for 2–3 minutes. Stir in the lemongrass paste and fry for 1 minute, before adding the crushed peanuts and coconut flakes. Cook for 2 more minutes. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices. Add the crabmeat, lime zest and lime juice, amchoor, salt and sugar. Cook for 3 minutes until the crab is heated through and infused with the spices. For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs. For the eggs, heat the olive oil in a frying pan until hot, then add the turmeric and chaat masala. Infuse the oil for 30 seconds, before cracking in the eggs. Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white. Quickly sprinkle over the red onion, tomatoes and green chilli before the white sets. Use a spoon to baste the yolk with the hot spice-infused oil: you want a softly set yolk and crispy frayed white. For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl. For the coriander chutney, mix all the ingredients together with 50ml/2fl oz water in a small bowl. Meanwhile, toast the crumpets. Meanwhile, toast the crumpets. Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. Stir the coriander into the spiced crab, then pile it high on the toasted crumpets, add the crispy eggs on the side and scatter with toasted coconut and chives. Serve with with the chutney. Recipe tips To make the toasted coconut flakes to add to the crab mixture and for the garnish, heat a pan to medium, add the coconut flakes and dry fry until nicely browned all over.