Delicate, slightly salty seashore vegetables like sea spinach, sea purslane, sea aster and samphire make great little fritters. Combined with crab they work as a lovely dinner-party starter or a snack at a drinks party.
Vegetable or corn oil for deep frying
70-80g seashore vegetables, trimmed and blanched for 30 seconds or so
150g freshly-picked white crab meat
70g self-raising flour
Enough water to make a light batter
Salt and freshly ground black pepper
2tbsp good-quality mayonnaise
2tbsp cooked brown crab meat
Stir the mayonnaise and brown crab meat together and season. Next, mix the white crab and sea vegetables – if you are using sea spinach you may need to cut it down a bit together in a bowl, ensuring you don't break down the crab too much, then stir in the flour and enough water to make a thickish batter; season.
Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer.
Drop dessertspoonfuls of the crab and sea-vegetable mixture into the hot fat and stir occasionally with a slotted spoon for a couple of minutes, until nicely coloured and crisp; drain on kitchen paper.
Scatter with some salt and serve either with the crab mayonnaise, or with the mayonnaise on the side of the plate.