Ingredients

• 1 tbsp fresh yeast
• pinch salt
• pinch sugar
• 175ml/6fl oz tonic water
• 200g/7oz plain flour
• 25ml/1fl oz vodka
• 1 tsp cider vinegar
• 8 soft-shell crabs
• 6 garlic cloves
• peeled and left whole
• 250ml/9fl oz white wine
• 2 medium free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• pinch salt
• 125ml/4fl oz rapeseed oil
• ½ tsp saffron
• soaked in 25ml/1fl oz hot water
• 1 lemon
• juice only (to taste)
• 25g/1oz bull's blood salad leaves
• 25g/1oz lamb's lettuce
• 2 heads Little Gem lettuce
• leaves separated
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 lemon
• juice only
• 2 spring onions
• finely chopped
• to garnish

Directions

• For the vodka and tonic soft shell crab
• preheat a deep fat fryer to 190C/370F. (CAUTION: do not leave unattended. Hot oil can be dangerous.)
• Mix the yeast
• salt and sugar in a bowl until well combined. Pour in the tonic water and whisk in the flour
• vodka and vinegar. Set aside to ferment – it is ready to use when the mixture starts to bubble.
• 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 saffron aioli
• place the garlic and white wine in a pan and cook for a few minutes. Drain and reserve the garlic.
• Place the egg yolks in a food processor
• add the vinegar
• Dijon mustard and salt. Blend until smooth
• then with the motor running
• gradually add the oil in a slow trickle until the mixture resembles mayonnaise. Add the saffron and garlic and blend to combine. Add lemon juice to taste.
• For the seasonal salad
• place all the leaves in a large bowl and mix. Place the oil
• vinegar and lemon juice in a small bowl and whisk. Pour over the salad and mix.
• To serve
• place the crab on serving plates with the salad next to it and the saffron aioli in a small dish. Scatter the spring onions over the crab.