Crab XO taco
These elegant ‘tacos’ from Stu Deeley are made by baking a rich cracker over metal tubes to give them their elegant curved shape. The tubes are then filled with a rich crab and XO mayo filling. Any small ovenproof tube-shaped mould can be used to make the crackers.
Ingredients
Metric
Imperial
Taco mix
- 120g of butter, melted
- 180g of plain flour
- 32g of caster sugar
- zest of 1 lime
- 120g of egg white
XO Mayo
- 100g of vegan mayonnaise
- 25g of XO sauce
- 30g of lime juice
- 2g of salt
- 1g of Espelette pepper, ground
Crab taco
- 45g of white crab meat
- 18g of Granny Smith apple, diced
Garnish
- viola flowers, to garnish
Equipment
- 15cm pastry cutter
Method
Preheat the oven to 190°C, fan speed 2
For the taco mix, combine everything except the egg whites and set aside to cool slightly
- 120g of butter, melted
- 180g of plain flour
- 32g of caster sugar
- zest of 1 lime
Once cool, whisk in the egg whites
- 120g of egg white
Spread the taco mix thinly into a silpat mat, and then bake for 3 minutes. Remove from the oven, but don’t turn off the oven
Cut out six tacos with a round cutter to 6 cm
Drape the taco over tubes covered with greaseproof paper, and then cook for 5 minutes or until golden brown
Leave on the copper tubes to cool. Place into a sealed container once cold
For the XO mayo, emulsify all the ingredients together using a stick blender
- 100g of vegan mayonnaise
- 25g of XO sauce
- 30g of lime juice
- 2g of salt
- 1g of Espelette pepper, ground
Mix together all the ingredients for the crab taco with 45g XO mayo
- 45g of white crab meat
- 18g of Granny Smith apple, diced
Fill each taco with 13g crab mix, and then garnish with violas
- viola flowers, to garnish
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