Social media's hottest chefs reveal their culinary secrets
They’re behind one of London’s hottest restaurants and new celeb hangouts, but when Fallow chefs Jack Croft and Will Murray aren’t busy cooking they’re busy sharing culinary secrets with their 4 million social media followers. The boys are here today to help you whip up restaurant magic at home, with their delicious crab crumpets.
Devon Crab Crumpet
Serves: 2
Ingredients
For the Crumpets:
200g plain flour
½ sachet dried yeast
½ tsp baking powder
300ml milk
½ tsp salt
For the Lime Mayonnaise:
100g mayonnaise
Finely grated zest of 1 lime
For the Crab mix:
90g white crab meat
Crispy chilli oil, to taste
Juice of ½ lime
1 tbsp chopped fresh coriander
For the Bang Bang Sauce:
100ml vegetable oil
75g peeled ginger, chopped
75g garlic, chopped
75g chillies, chopped
150g fish sauce
220g sriracha
70g tomato paste
130g honey
125g lime juice
150g butter
Spring onions, finely sliced
salt and pepper, to season
To serve:
Finely sliced white onion
Tomato seasoning
Method
To make the crumpet: Place the plain flour, dried yeast and baking powder into a bowl with a pinch of salt. Mix in the milk until there are no lumps, then leave to prove for an hour.
Place two greased cooking rings in a frying pan and heat. Pour the batter into the rings and cook for 3 minutes until bubbles start to appear, then flip the crumpet over and cook for a further minute on the other side - these can be made in advance and frozen until needed.
To make the lime mayonnaise, mix together the mayonnaise and lime zest.
To make the crab mix, place the picked crab into a bowl then add just enough mayonnaise to coat. Add crispy chilli oil, lime juice and chopped coriander then season with salt and pepper,
To make the Bang Bang Sauce: heat the oil in a pan then add the ginger and garlic and saute until soft and starting to turn golden. Add the chillies to the pan and cook for a further minute, then deglaze with the fish sauce and start to reduce the liquid by half.
Add in the sriracha, tomato paste, honey and lime juice then bring to a simmer and cook for a couple of minutes.
Add the cubed butter and mix on a low heat until melted then use a stick blender to pulse the sauce until emulsified and the sauce has a chunky texture. Remove from the heat then add the spring onions and decant immediately - the spring onions will wilt in the residual heat. The sauce will keep for up to one month in the fridge. Reheat a few tablespoons of the sauce just before serving.
To Serve: place the toasted crumpet onto the plate and top with three spoons of the Bang Bang sauce. Place a large spoon of crab meat on top then garnish with sliced white onion and a dusting of tomato seasoning.