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Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli
Fruit and vegetables
1
carrot
, chopped
1
fennel
, chopped
1
onion
, chopped
1
celery
stick, chopped
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
3
garlic
cloves, finely chopped
lemon
wedge, for squeezing
1 red
chicory
, very finely sliced
½
fennel
, very finely sliced
1 red
chilli
, diced
1
lime
, juice only
Tins, packets and jars
500ml/18fl oz
chicken stock
150g/5½oz
plain flour
Cooking ingredients
50ml/2fl oz
olive oil
2 tbsp moscatel
vinegar
salt and freshly ground
black pepper
150g/5½oz panko
breadcrumbs
salt and freshly ground
black pepper
50ml/2fl oz light
olive oil
salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
eggs
, beaten
2 free-range
egg yolks
, beaten
Meat, fish and poultry
500g/1lb 2oz
crab
shells, broken up
100g/3½oz white
crab
meat
3 tbsp
bacon
fat (see cooked
bacon
below)
3 smoked streaky
bacon
rashers, cooked until crispy and finely chopped
250g/9oz white
crab
claw meat
Other
micro herbs, such as coriander or red amaranth, to garnish
Back to recipe
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