- 1 tbsp fresh yeast
- pinch salt
- pinch sugar
- 175ml/6fl oz tonic water
- 200g/7oz plain flour
- 25ml/1fl oz vodka
- 1 tsp cider vinegar
- 8 soft-shell crabs
- 6 garlic cloves, peeled and left whole
- 250ml/9fl oz white wine
- 2 medium free-range egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- pinch salt
- 125ml/4fl oz rapeseed oil
- ½ tsp saffron, soaked in 25ml/1fl oz hot water
- 1 lemon, juice only (to taste)
- 25g/1oz bull's blood salad leaves
- 25g/1oz lamb's lettuce
- 2 heads Little Gem lettuce, leaves separated
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 lemon, juice only
- 2 spring onions, finely chopped, to garnish
- For the vodka and tonic soft shell crab, preheat a deep fat fryer to 190C/370F. (CAUTION: do not leave unattended. Hot oil can be dangerous.)
- Mix the yeast, salt and sugar in a bowl until well combined. Pour in the tonic water and whisk in the flour, vodka and vinegar. Set aside to ferment – it is ready to use when the mixture starts to bubble.
- Dip the crabs in the batter and place in the deep fat fryer for 3-4 minutes, turning two or three times, until golden-brown and crisp. Carefully remove the crabs from the hot oil using a slotted spoon, place on a plate lined with kitchen paper and season with salt.
- For the saffron aioli, place the garlic and white wine in a pan and cook for a few minutes. Drain and reserve the garlic.
- Place the egg yolks in a food processor, add the vinegar, Dijon mustard and salt. Blend until smooth, then with the motor running, gradually add the oil in a slow trickle until the mixture resembles mayonnaise. Add the saffron and garlic and blend to combine. Add lemon juice to taste.
- For the seasonal salad, place all the leaves in a large bowl and mix. Place the oil, vinegar and lemon juice in a small bowl and whisk. Pour over the salad and mix.
- To serve, place the crab on serving plates with the salad next to it and the saffron aioli in a small dish. Scatter the spring onions over the crab.