Crab fritters with chili cheat and crab mayonnaise

• butter↗150g g
• plain flour↗225g g

  sifted

• large eggs↗4
• gruyère↗100g g

  grated

• sliced shnit2 tbsp tbsp
• selected white crab meat↗200g g
• vegetable oil↗

  for frying

• sea salt↗

  crystals and cayenne pepper, for serving

• quality mayonnaise↗200g g
• brown crab meat↗2 tbsp tbsp
• sriracha↗1 tbsp tbsp

  or chili sauce

• lemon juice1 tbsp tbsp

Step-by-step instructions

1. 1

   Place the butter in a large pot with 225 ml of water, heat slowly until the butter melts and the water does not evaporate. Remove from heat and quickly add the flour. Stir until the mixture fully combines and pulls away from the sides of the pot, then let it cool to room temperature. Using a wooden spoon, beat the eggs one by one until the mixture becomes smooth, glossy and drips from the spoon after about 3 seconds. Add the cheese and mix, then gently fold in the shnit, crab and a little seasoning.

2. 2

   Meanwhile, mix the mayonnaise ingredients, season, and set aside. It can be prepared a day before serving.

3. 3

   Heat the oil in a deep fryer or a large heavy pot (no more than half full) to 160 °C or until a piece of bread browns in 40 seconds. Using a dessert spoon, take portions of the batter and carefully drop them into the hot oil (cook in batches to avoid overcrowding). Fry each portion for 3‑4 minutes until golden, then drain on paper towels. Season with sea‑salt crystals and cayenne pepper. Serve hot with the mayonnaise.