Ingredients

• 15g/½oz fresh yeast
• ¼ tsp caster sugar
• ¼ tsp salt
• 200ml/7fl oz Belgian beer
• 1 tsp white balsamic vinegar
• 4 tbsp chopped coriander
• 1 lime
• juice only
• 200g/7oz plain flour
• 8 soft-shell crabs
• salt
• 6 garlic cloves
• cut in half
• 250ml/9fl oz dry white wine
• 2 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• salt
• to taste
• 125ml/4fl oz extra virgin olive oil
• ½ tsp saffron
• soaked in 25ml/1fl oz hot water
• 1 lemon
• juice only
• 2 bunches watercress
• ½ bunch mint
• 2 handfuls pea shoots
• 1 tbsp vegetable oil
• 2 red chillies
• finely chopped
• 2 green chillies
• finely chopped

Directions

• To make the batter for the crab
• place the yeast
• sugar
• salt
• beer
• white balsamic vinegar
• coriander and lime juice in a large bowl and whisk until smooth.
• Add the flour and whisk until the batter is well combined. Leave to rest for an hour.
• Preheat a deep fat dryer to 190C/370F
• or until a cube of bread sizzles and turns golden-brown when dropped in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the crabs in the batter and place in the deep fat fryer for 3-4 minutes turning two or three times
• until golden-brown and crisp.
• Carefully remove the crabs from the hot oil using a slotted spoon
• place on a plate lined with kitchen paper and season with salt.
• For the aioli
• place the garlic and white wine in a pan and cook for a few minutes
• then drain.
• Place the egg yolks in a small food processor
• add the vinegar
• Dijon mustard and salt. Blend until smooth
• then with the motor running
• gradually add the oil until the mixture resembles mayonnaise. Add the saffron and garlic and blend to combine. Add lemon juice to taste.
• For the watercress salad
• place the watercress
• mint and pea shoots in a bowl. Heat a small wok and add the oil. Once hot
• add the chillies and cook for a couple of minutes.
• To serve
• place the deep fried crab on a board and place the leaves next to it. Top the crab with the fried chillies and place the aioli in a bowl.