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Crab and Sweetcorn Beignets with Celeriac Soup

Warming celeriac soup served with deep-fried crab and sweetcorn beignets, garnished with watercress and apple.

SoupDinnerSeafoodCeleriacCrab
Estimated Nutrition
Calories
456.1
kcal / serving
1824.5 kcal total
Carbs
20.5g
per serving
82.1 g total
Fat
34.6g
per serving
138.2 g total
Protein
15.6g
per serving
62.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
ml
Double Cream
50
g
Butter
diced
2
piece
Egg
free-range
Fruits
1
piece
Apple
cut into thin strips
GrainsCereals
75
g
Plain Flour
Liquids
50
ml
White Wine
dry
1
l
Chicken Stock
NutsSeeds
1
clove
Garlic
chopped
0.5
tsp
Cayenne Pepper
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
1
tbsp
Olive Oil
1
l
Vegetable Oil
for frying
1
tsp
Olive Oil
for serving
Seafood
55
g
White Crabmeat
25
g
Brown Crabmeat
Vegetables
475
g
Celeriac
peeled and cut into cubes
2
piece
Shallot
sliced
25
g
Sweetcorn
tinned
2
tsp
Baby Watercress
for garnish

Method

1
2
3
4
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