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.
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
Once cool, whisk in the egg whites
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
Mix together all the ingredients for the crab taco with 45g XO mayo
Fill each taco with 13g crab mix, and then garnish with violas
Crab XO taco