Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli


Crab takes centre stage in this dish, showcased in a salad, a dressing and deep-fried savoury 'bon bons'.


For the dressing

For the crab 'bon bons'

For the smoked bacon aioli

For the crab salad

  • 250g/9oz white crab claw meat
  • 1 red chicory, very finely sliced
  • ½ fennel, very finely sliced
  • 1 red chilli, diced
  • 1 lime, juice only
  • salt and freshly ground black pepper
  • micro herbs, such as coriander or red amaranth, to garnish