Serves:
Prep time:
| Whole live mud crab | 1.2 kg |
| Birch & Waite Parsley, Dill & Tarragon Seafood Sauce | 1 jar |
| Corn on the cob, trimmed | 2 |
| Birch & Waite Signature Whole Egg Mayonnaise | 100 g |
| Milk | 150 ml |
| Crushed garlic | 3 cloves |
| White pepper | 5 g |
| Paprika | 5 g |
| Dill, chopped | 1/2 bunch |
| Salt | 10 g |
| Self-raising flour | 250 g |
| Oil | 200 ml |
Method
For the mud crab:
- Start with boiling slightly salted water.
- Once boiling add the mud crab and cook for 18 minutes.
- Once cooked, plunge into ice cold water to cool. When cool pick all the meat out of the crab claws and body and place back into the shell for serving.
For the fritters:
- Remove the corn from the husk and place in a bowl with the milk, crushed garlic, white pepper, paprika, chopped dill, self-raising flour, and Birch & Waite’s Signature Whole Egg Mayonnaise. Mix well.
- Cook in a non-stick frypan in oil on a medium heat until golden brown.
- Season with salt and place a large spoon of Birch & Waite's Parsley, Dill & Tarragon Seafood Sauce on each fritter followed by some chilled fresh crab meat and enjoy!
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