Doughnut Hole Crabs Recipes

Steps:

• First, make the dough. Gently warm the butter with the milk in a small saucepan over a low heat until the butter has just melted (but don't let the milk boil).
• Put the flour, sugar, yeast, egg and 1/ 2 tsp salt in a freestanding mixer with dough hook attachment. While the machine runs on a slow speed, pour in the warm milk and butter. Knead for 5 mins until the dough comes away from the sides of the bowl. Using floured hands, transfer to a lightly floured bowl, cover with cling film and leave in the fridge to prove overnight. (If you don't have a free-standing mixer, mix the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until smooth.)
• To make the mayonnaise, put the egg yolk, mustard and some seasoning in a small bowl. Very slowly, drop by drop, gradually pour in the oil, whisking continuously so that the ingredients emulsify. If your mayonnaise begins to look a little thick, add a drop of water to loosen it. Add the vinegar, then season again to taste. Cover with cling film and put in the fridge. The mayonnaise and dough can be made the day before
• The next day, briefly knead the dough on a floured surface to knock out the air. Divide the dough into 20 equal pieces and shape into balls. Put on a baking tray, cover loosely with cling film and leave to prove for 3-4 hrs in a warm place until doubled in size.
• Next, prepare the crab. You need only the white leg and claw meat, but save the brown meat in the body of the crab for another time (see above). Use a sharp knife to crack open the claws and legs, and prise out all the white meat.
• Line your work surface with cling film. Tip out the crabmeat and pick through it to check for shell fragments. If there is any shell, it should get stuck to the cling film.
• Put the crabmeat in a small bowl, add the mayonnaise and lemon juice, then season to taste. Cover and put in the fridge until needed.
• Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180C or until a piece of bread browns in 20 secs. Working in batches, fry the doughnuts for 2-3 mins until cooked through and deep golden-brown. Drain them on kitchen paper.
• When cool enough to handle, split the doughnuts nearly in half, leaving them attached at the base (this makes them easier to eat). Fill with the crab mixture and decorate with lemon zest and microherbs or cress. For further info about how to deep-fry safely see our guide.

Steps:

• For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup, 1/4 cup water and 1/8 teaspoon sea salt and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes. Remove the saucepot from the heat. Add the heavy cream slowly and carefully to the caramel mixture (it will bubble up). When the bubbling slows, stir with a wooden spoon and add 1/4 teaspoon sea salt. Let cool enough to taste, taste and add more salt if necessary.
• For the doughnuts: Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.
• Heat the oil in a large saucepot set over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Scoop the dough using two spoons to make one tester ball, then carefully drop it in the oil and fry until golden brown, about 2 minutes. Cool slightly and taste, then add more granulated sugar and orange zest to the dough if desired. One at a time, scoop the remaining dough into balls (6 to 8 total) and carefully drop into the oil. Fry, turning occasionally to ensure all sides cook evenly, until golden brown and floating, about 4 minutes.
• Remove the doughnut holes from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.
• Transfer the doughnut holes to a platter and dust them with confectioners' sugar. Serve with the caramel sauce on the side.

Steps:

• Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
• Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
• Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles
• Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners' sugar. Serve immediately or at room temperature.

Steps:

• Mix 1/2 cup sugar, 1 tablespoon sweetened cocoa powder and 1 teaspoon cinnamon in a bowl. Cut 1 pound pizza dough into 24 pieces. Place 3 dark chocolate chunks in the middle of each piece, pinching the dough to enclose; roll each into a ball. Working in batches, fry the dough balls in 2 inches of 350 degrees F vegetable oil, turning, until golden, about 4 minutes. Transfer to paper towels to drain, then roll in the sugar mixture while still warm.

Steps:

• Fill a large bowl with 6 cups of cold water and whisk in the baking soda until dissolved. Add the shrimp to the bowl, lightly massage it in the baking soda water and let soak for 30 minutes.
• Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels.
• Finely chop 1/4 cup of the shrimp to a paste and add to a large bowl. Coarsely chop the remaining shrimp into 1/2-inch pieces and transfer to the same bowl. Add the sugar, chicken bouillon powder, white pepper, 2 teaspoons of the tapioca starch and 1/2 teaspoon salt and mix in one direction until streaks form on the side of the bowl, about 1 minute. Mix in the toasted sesame oil and 1 tablespoon of the lard until incorporated. Refrigerate until needed.
• Line a baking sheet with parchment. Bring 1 cup cold water to a boil in a small pot.
• Meanwhile, sift the wheat starch and remaining 1/3 cup tapioca starch with a fine-mesh strainer into a large bowl. Stir 1/2 teaspoon salt into the boiling water until dissolved, then slowly pour over the wheat starch mixture and mix with a wooden spoon or chopsticks. Cover and let rest for 5 minutes. Add the remaining tablespoon of lard and knead until incorporated.
• Lightly dust a work surface with wheat starch and turn out the dough onto it. Knead the dough until smooth. Divide in half and roll each piece into a 15-inch log. Cut each log into 1-inch pieces and cover the dough pieces with a damp paper towel or lint-free kitchen towel. Working with one piece of dough at a time, dust the dough with some wheat starch, press into a 2-inch circle and then roll out into a thin 3- to 3 1/2-inch circle, keeping the edges thinner than the center.
• Put the dough circle in front of you and place a scant tablespoon of the shrimp filling in the center of it. Starting at the right edge of the circle at the "3-o'clock" position, make small pleats counterclockwise along the edge until you reach the "9-o 'clock" position (the goal is around 8 pleats for good luck). Fold up the dough edge closest to you and attach it to the inside edge of the pleats to close up the opening. Pinch to seal and press lightly to thin out the edge. Place the har gow on the prepared baking sheet and repeat with the remaining dough and filling.
• Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 har gow into the steamer basket, leaving about an inch between each. Cover and steam until the filling is bright orange and the wrappers are translucent, 6 to 8 minutes. Cool for a minute to set the skin, then enjoy while warm. Continue with the remaining har gow.

Steps:

• Crabs: Depending on where you get the crabs they could be alive or preboiled.
• If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
• Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
• In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
• Preheat the oven to 325 degrees F.
• Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

Steps:

• Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
• On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
• Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
• Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.