STAY IMMUNE SOFT SHELL CRAB

SERVES TWO METHOD

Olive oil, 1L A lemon, ½ juiced, ½ cut into wedges Dijonnaise, 75g Baby gem lettuce, 2 Chilli, ½, diced Cucumber, ½, sliced Soft shell crabs, 4 Milk, 300ml

An egg

Flour, 175g

To make the salad garnish, mix the lemon juice and dijonnaise (mustard and mayo), then stir in the leaves, chilli and cucumber. Heat your fryer to 180°C. Rinse the crabs. Whisk the milk, egg and a combination of salt and celery salt in a bowl. Dust the crabs in the flour, dip in the milk mix, then dust in flour again. Fry the crabs in two batches for a couple of minutes per side. Serve with the lemon wedges.