Crab Doughnuts Recipes

CRAB DOUGHNUTS

Crab doughnuts image

Savoury doughnuts are a delicious deep-fried treat. Decorate these perfect party nibbles with lemon zest and a few sprigs of cress

Provided by Adam Handling

Categories Snack, Starter

Time 1h45m

Yield makes 20

Number Of Ingredients 15

Ingredients

2 freshly cooked crabs (or 250g white crabmeat)
juice 1/2 lemon
1 large egg yolk
½ tsp Dijon mustard
100ml olive oil
1 tsp white wine vinegar
30g butter
75ml milk
250g strong white bread flour
60g golden caster sugar
7g sachet fast-action dried yeast
1 large egg
vegetable oil , for deep-frying
zest 1 lemon
microherbs or cress

Steps:

First, make the dough. Gently warm the butter with the milk in a small saucepan over a low heat until the butter has just melted (but don't let the milk boil).
Put the flour, sugar, yeast, egg and 1/ 2 tsp salt in a freestanding mixer with dough hook attachment. While the machine runs on a slow speed, pour in the warm milk and butter. Knead for 5 mins until the dough comes away from the sides of the bowl. Using floured hands, transfer to a lightly floured bowl, cover with cling film and leave in the fridge to prove overnight. (If you don't have a free-standing mixer, mix the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until smooth.)
To make the mayonnaise, put the egg yolk, mustard and some seasoning in a small bowl. Very slowly, drop by drop, gradually pour in the oil, whisking continuously so that the ingredients emulsify. If your mayonnaise begins to look a little thick, add a drop of water to loosen it. Add the vinegar, then season again to taste. Cover with cling film and put in the fridge. The mayonnaise and dough can be made the day before
The next day, briefly knead the dough on a floured surface to knock out the air. Divide the dough into 20 equal pieces and shape into balls. Put on a baking tray, cover loosely with cling film and leave to prove for 3-4 hrs in a warm place until doubled in size.
Next, prepare the crab. You need only the white leg and claw meat, but save the brown meat in the body of the crab for another time (see above). Use a sharp knife to crack open the claws and legs, and prise out all the white meat.
Line your work surface with cling film. Tip out the crabmeat and pick through it to check for shell fragments. If there is any shell, it should get stuck to the cling film.
Put the crabmeat in a small bowl, add the mayonnaise and lemon juice, then season to taste. Cover and put in the fridge until needed.
Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180C or until a piece of bread browns in 20 secs. Working in batches, fry the doughnuts for 2-3 mins until cooked through and deep golden-brown. Drain them on kitchen paper.
When cool enough to handle, split the doughnuts nearly in half, leaving them attached at the base (this makes them easier to eat). Fill with the crab mixture and decorate with lemon zest and microherbs or cress. For further info about how to deep-fry safely see our guide.

Nutrition Facts : Calories 173 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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