Crab Salad Towers

Ingredients

• 50 g butter
• 80 g rice flour
• 1 tbsp flour (Type 405)
• 1 tsp cane sugar
• 1 tbsp curry powder
• 0.5 tsp Salt
• 3 egg whites
• 1 tbsp whipping cream
• 500 g river crab tails
• 0.5 lemon
• 2 tbsp olive oil
• 5 tbsp sour cream
• 2 Spring Onions
• 1 green tart apple
• 2 small tomatoes
• parsley (for garnish)

Instructions

1. 1.

   Melt the butter in a pot and let it cool slightly.

2. 2.

   In a bowl mix rice flour, flour, sugar, curry powder, and a pinch of salt. Separate the eggs; keep yolks cold for another use.

3. 3.

   Whisk egg whites into the flour mixture with a whisk. Fold in melted butter and whipping cream. Line a baking sheet with parchment paper.

4. 4.

   Drop spoonfuls of batter onto the sheet. Use a spoon to pull each into long, narrow strips. Bake in a preheated oven at 200 °C (180 °C fan or gas 3) on the middle rack for about 7 minutes until golden brown.

5. 5.

   Lift baked strips onto a wire rack with a spatula and let cool. Make more strips from remaining batter; store airtight until needed.

6. 6.

   Drain crab meat into a bowl. Squeeze lemon juice. Whisk together 2 tbsp lemon juice, olive oil, and sour cream. Set aside one‑third of the mixture; combine the rest with the crab meat.

7. 7.

   Wash, trim, and finely slice spring onions into thin rings.

8. 8.

   Wash apple, cut into slices removing core, then dice very finely. Quarter tomatoes, remove seeds, and dice finely. Mix 1 tbsp each of diced apple and tomato with the reserved sauce. Season with salt and pepper.

9. 9.

   Fold remaining diced apple and tomato with spring onion rings into the crab salad. Season again with salt and pepper. Assemble towers on four plates using three strips and crab salad per tower. Drizzle sauce around the towers. Garnish with parsley if desired and serve.