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Crab Beignets with Fiery Apple Chutney – The British Larder


For the fiery apple chutney

80g onions
30g (peeled weight) fresh root ginger, peeled
1 clove garlic
1 lemongrass stem, finely chopped
200g caster sugar
200ml white wine vinegar
1 teaspoon each black and yellow mustard seeds
1 bay leaf
1 cinnamon stick
1 tablespoon hot chilli oil
300g (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

For the crab beignets

80g unsalted butter
150ml water
a pinch of sea salt
120g plain flour
3 eggs, lightly beaten
300g brown crabmeat
50g spring onions, finely sliced
1 tablespoon each finely chopped fresh parsley, chervil and chives
sunflower oil, for deep-frying

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