- 1 tbsp olive oil
- 25g/1oz butter
- 1 onion, thinly sliced
- 400g/14oz carrots, roughly chopped
- 1 tbsp ground coriander
- 500ml/18fl oz vegetable stock
- 2 tbsp roughly chopped coriander leaves
- salt and freshly ground black pepper
- vegetable oil, for frying
- 50g/1¾oz butter, diced
- 75g/2¾oz plain flour
- ½ tsp cayenne pepper
- 2 free-range eggs
- 75g/2¾oz white crabmeat
- 30g/1oz brown crabmeat
- drizzle of olive oil
- 2 tbsp baby coriander
- For the soup, heat the olive oil and the butter in a large lidded saucepan. Add the onion, cover and fry for 3-4 minutes. Add the carrots and ground coriander and gently fry for a further 2-3 minutes.
- Add the stock and bring to the boil. Reduce to a simmer and cook for 5 minutes, or until the carrots are tender. Add the chopped coriander then put the soup in a blender and pulse until smooth. Season with salt and pepper.
- Heat the oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
- Heat the butter and 125ml/4fl oz water in a saucepan until boiling, then boil for 1 minute. Remove the pan from the heat and beat in the flour and cayenne pepper using a wooden spoon until smooth, or until the mixture comes away from the side of the pan. Return the pan to the heat and cook for 1-2 minutes, stirring continuously.
- Remove the pan from the heat and beat in the eggs, one at a time, beating well before adding the second egg.
- Stir in the white and brown crabmeat and mix until well combined, then season with salt and pepper.
- Spoon the mixture into a piping bag fitted with a large plain nozzle. Carefully pipe 1½cm/½in long sections into the hot oil and fry for 1-2 minutes or until golden-brown and crisp. Remove the beignets from the pan using a slotted spoon, drain on kitchen paper and season with salt.
- To serve, ladle the soup into bowls, scatter over some crab beignets. Drizzle with olive oil and garnish with the baby coriander.