Ingredients

• 50g/2oz butter
• 1 onion
• peeled
• chopped
• 1 garlic clove
• peeled
• crushed
• ½ tsp curry powder
• 450g/14oz tinned sweetcorn
• drained
• 600ml/1 pint 1½fl oz chicken stock
• 200g/7oz white crabmeat
• 250ml/7fl oz double cream
• ½ lemon
• juice only
• ½ lime
• juice only
• 2 tbsp fresh coriander leaves
• to garnish
• 125ml/4½fl oz water
• 50g/2oz butter
• diced
• 75g/3oz plain flour
• 2 free-range eggs
• 175g/6oz tinned sweetcorn
• drained
• 3 tbsp chopped fresh coriander leaves
• 1 lime
• juice only
• vegetable oil
• for deep-frying

Directions

• For the soup
• heat the butter in a large pan until foaming
• then fry the onion and garlic together with the curry powder for 2-3 minutes
• or until softened. Add the sweetcorn and fry for a further minute
• then pour in the chicken stock and bring to a simmer. Cook for 2-3 minutes.
• Add the crabmeat to the pan and bring to the boil. Take off the heat immediately
• then transfer to a food processor and blend to a smooth purée.
• Return the soup to a clean pan set over a medium-low heat. Stir in the cream
• lemon and lime juice
• then season with salt and freshly ground black pepper. Keep warm.
• For the beignets
• place the water and butter into a pan and bring to the boil for one minute. Remove from the heat and stir in the flour immediately
• beating continuously with a wooden spoon until the mixture is smooth and comes away easily from the side of the pan.
• Return the pan to the heat for 1-2 minutes to heat through. Remove from the heat and add the eggs one at a time
• beating well between each addition. Stir in the sweetcorn
• coriander and lime juice
• mixing until well combined. Season with salt and freshly ground black pepper.
• Half-fill a deep
• heavy-based pan with vegetable oil and heat to 180C/355F (check using a digital thermometer. CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop teaspoonfuls of the beignet batter in batches into the hot oil and fry for 2-3 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining beignet mixture.
• To serve
• ladle the soup into serving bowls and place a few beignets on top. Garnish with a few coriander leaves.