Mark Hix recipe: Crab beignets

Serves 4-6

Crab beignets is Mark's take on Gordon Gleave's prize-winning recipe (Jason Lowe)

This is my take on Gordon Gleave's prize-winning recipe.

125ml milk
125ml water
100g butter, diced
½tsp salt
150g plain flour
4 eggs, beaten
150g freshly picked white crab meat
50g brown crab meat

For the sauce

50-60g brown crab meat
1tbsp chilli sauce
1tbsp good-quality mayonnaise

Put the milk, water, butter, salt and sugar into a saucepan and bring to the boil.

Remove from the heat, mix in the flour and stir with a wooden spoon or spatula until smooth.

Return the pan to a low heat and stir for about a minute until the mixture leaves the sides of the pan, then transfer to a bowl.

Gradually whisk the beaten eggs into the mix a little at a time, until it is smooth and shiny, then fold in the brown and white crab and season.

To make the sauce, whisk all of the ingredients together and season to taste.

Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer.

Using a dessert spoon, drop spoonfuls of the mixture into the fat (about 6-8 at a time) and move them around with a slotted spoon for a couple of minutes until they are golden, then remove them from the oil and drain on some kitchen paper.

Serve immediately with the sauce.