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Crab Beignets With Fiery Apple Chutney

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The British Larder
Related tags
brunch nut free mardi gras breakfast southern
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

80 g onions

30 g (peeled weight) fresh root ginger, peeled

1 clove garlic

1 lemongrass stem, finely chopped

200 g caster sugar

200 ml white wine vinegar

1 teaspoon each black and yellow mustard seeds

1 bay leaf

1 cinnamon stick

1 tablespoon hot chilli oil

300 g (prepared weight) British eating apples of your choice (such as Cox’s Orange Pippin, Discovery, Russet, etc), peeled, cored and diced

finely grated zest and juice of 1 orange

finely grated zest and juice of 1 lemon

sea salt and freshly cracked black pepper

80 g unsalted butter

150 ml water

a pinch of sea salt

120 g plain flour

3 eggs, lightly beaten

300 g brown crabmeat

50 g spring onions, finely sliced

1 tablespoon each finely chopped fresh parsley, chervil and chives

sunflower oil, for deep-frying

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