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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Crab, corn and mint fritters with lemon-paprika mayonnaise


These bite-sized snacks are delicious with a cold beer. The sweetness of the crab and corn contrasts beautifully with the smoky, tangy mayonnaise.

You'll need

30 gm butter, coarsely chopped 340 gm (2 cups) corn kernels (from about 2 large cobs) ½ Spanish onion, finely chopped 1 long red chilli, seeded and thinly sliced 1 garlic clove, finely chopped 220 gm blue swimmer crabmeat, picked ¾ cup coarsely chopped mint 75 gm (½ cup) plain flour 30 gm fine polenta 1 tsp baking powder Finely grated rind of 1 lemon and 1 lime 165 ml (¾ cup) buttermilk 2 eggs, separated For shallow-frying: vegetable oil   Lemon-paprika mayonnaise 2 egg yolks 2 lemons, finely grated rind only ½ garlic clove, finely chopped 100 ml olive oil 80 ml (1/3 cup) lemon-infused extra-virgin olive oil 60 ml (¼ cup) lemon juice 1 tsp smoked paprika

Method

  • 01
  • For lemon-paprika mayonnaise, process yolks, lemon rind and garlic in a food processor to combine, then, with motor running, add combined oils in a thin steady stream, processing until thick and combined. Add lemon juice and paprika, season to taste and refrigerate. Makes about 250ml.
  • 02
  • Heat butter in a saucepan over medium heat, add corn, onion, chilli and garlic and sauté until tender (4-5 minutes), season to taste, transfer to a large bowl and cool to room temperature. Add crab, mint, flour, polenta, baking powder and rinds, season generously to taste and stir to combine, then stir in buttermilk and yolks. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (1-2 minutes), fold half into corn mixture to lighten, then fold in remaining eggwhite.
  • 03
  • Heat 3cm vegetable oil in a deep-sided frying pan over medium-high heat. Add heaped tablespoons of corn mixture to oil in batches and cook, turning once, until golden and puffed (3-4 minutes each side). Remove fritters with a slotted spoon and drain on absorbent paper. Season with sea salt and serve hot with lemon-paprika mayonnaise.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cold, dry Pilsner.

Featured in

Jan 2010

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