Crab doughnuts

• freshly cooked crabs2

  (or 250 g white crab meat)

• juice of 1/2 lemon
• large egg yolk↗1
• Dijon mustard↗½ tsp tsp
• olive oil↗100ml ml
• white wine vinegar↗1 tsp tsp
• butter↗30g g
• milk↗75ml ml
• strong white bread flour250g g
• golden sugar↗60g g
• fast-acting dry yeast↗7g sachet g
• large egg1
• vegetable oil↗

  for deep-frying in a large amount of oil

• lemon↗zest 1

  zest 1

• microgreens or cress↗

Step-by-step instructions

1. 1

   First, prepare the dough. Gently heat the butter with the milk in a small saucepan over low heat until the butter just melts (but do not let the milk boil).

2. 2

   Place the flour, sugar, yeast, egg and ½ tsp salt into a standing mixer bowl with a dough hook. While the machine runs on low speed, pour in the warm milk and butter. Knead for 5 minutes until the dough pulls away from the bowl walls. Using flour‑dusted hands, transfer the dough to a lightly floured bowl, cover with film and refrigerate to rise overnight. (If you don’t have a standing mixer, combine the ingredients in a large bowl and knead the dough on a floured surface for 10 minutes until smooth.)

3. 3

   To make the mayonnaise, place the yolk, Dijon mustard and a pinch of seasoning in a small bowl. Very slowly, drop by drop, gradually whisk in the oil, constantly beating so the ingredients emulsify. If the mayonnaise becomes too thick, add a drop of water to thin it. Add the vinegar, then season again to taste. Cover with film and place in the refrigerator. The mayonnaise and dough can be prepared a day ahead.

4. 4

   The next day briefly knead the dough on a flour‑dusted surface to release air. Divide the dough into 20 equal pieces and shape balls. Place them on a tray, loosely cover with film and let rise for 3‑4 hours in a warm place until doubled in size.

5. 5

   Next, prepare the crab. Use only the white meat from the legs and claws, leaving the brown meat in the body for another time (see above). Using a sharp knife, crack the claws and legs and remove all the white meat.

6. 6

   Lay film on the work surface. Sprinkle the crab meat and sift through it, looking for shell fragments. If present, they will stick to the film.

7. 7

   Place the crab meat in a small bowl, add the mayonnaise and juice of 1/2 lemon, then season to taste. Cover and refrigerate until use.

8. 8

   Heat the oil in a deep fryer or a large heavy pot to 180 °C or until a piece of bread browns in 20 seconds. Working in batches, fry the doughnuts 2‑3 minutes until they are cooked through and acquire a deep golden‑brown colour. Drain excess oil onto a paper towel.

9. 9

   When they cool to a temperature you can handle, cut the doughnuts almost in half, leaving them attached at the base (this makes them easier to eat). Fill them with the crab mixture and garnish with lemon zest and microgreens or cress. For more information on safe deep‑frying, see our guide.