Crab Beignets With Fiery Apple Chutney

6 faves
More from this source
The British Larder
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Crab Beignets With Aïoli Dipping Sauce
Crab Beignets
Cheese Beignets
Great British Chefs
Coconut Shrimp Beignets With Pepper Jelly Sauce
Every Day with Rachael Ray
Okra-Shrimp Beignets
Southern Living
Crawfish-Eggplant Beignets With Remoulade Sauce
Coastal Living
Dressed Crab With Pineapple Chutney And Goat's...
Great British Chefs
Elvedon Beetroot Tart With Binham Blue Cheese B...
Great British Chefs