Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2–4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the dressing

  • 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

For the crab ‘bon bons’

  • 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

For the smoked bacon aioli

  • 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

For the crab salad

  • 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
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