Ingredients:

  • 1 cup All-Purpose Flour, sifted
  • 1/2 cup Fine Yellow Cornmeal
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 Large Eggs, separated
  • 1 1/2 cups Full-Fat Buttermilk, room temperature
  • 4 Tbsp Unsalted Butter, melted and cooled
  • 1/4 cup Frozen Sweetcorn, thawed and patted dry
  • 1 Tbsp Fresh Chives, finely chopped (for waffle batter)
  • 1 lb Fresh Lump Crab Meat, picked and drained
  • 2 Tbsp Good Quality Mayonnaise
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • Zest of 1/2 lemon
  • Pinch Cayenne Pepper (optional)
  • Black Pepper, to taste
  • 6 Tbsp Unsalted Butter, chilled and cut into 6 cubes (for sauce)
  • 1 small Shallot, finely minced
  • 1/4 cup Dry White Wine (or chicken stock)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Chives, chopped (for sauce)

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  2. Mix Wet Ingredients (Yolks): In a separate bowl, whisk the egg yolks with the buttermilk until combined. Add the cooled melted butter.
  3. Combine: Pour the wet ingredients into the dry ingredients. Mix until just combined—a few lumps are fine. Fold in the sweetcorn and chives.
  4. Whip Egg Whites: Using a clean bowl and whisk attachment, whip the 2 egg whites until stiff, glossy peaks form.
  5. Fold: Gently fold the whipped egg whites into the main batter using a rubber spatula until no streaks remain. Do not overmix.
  6. Prepare Crab Mix: In a separate bowl, combine the crab meat, mayonnaise, Dijon, Worcestershire sauce, lemon zest, cayenne (if using), and pepper. Mix very gently using a rubber spatula to avoid breaking up the lump crab meat. Chill until ready to serve.
  7. Cook Waffles: Preheat the waffle iron and lightly grease it. Ladle batter onto the hot iron, cooking until deeply golden brown and crisp (3-5 minutes).
  8. Hold Warm: Transfer finished waffles to a wire rack set on a baking sheet and keep them warm in a low oven (100°C / 210°F).
  9. Make Reduction: In a small, heavy-bottomed saucepan, combine the minced shallot and white wine (or stock). Bring to a simmer over medium heat and reduce until only about 1 Tbsp of liquid remains.
  10. Emulsify Beurre Blanc: Reduce the heat to low. Whisk in the chilled butter cubes, one cube at a time, ensuring the previous cube is fully incorporated before adding the next. Do not boil or the sauce will split.
  11. Finish Sauce: Stir in the fresh lemon juice and chopped chives. Season with salt to taste. Keep the sauce warm (not directly over heat).
  12. Assembly: Place 1-2 warm waffles on a plate. Spoon a generous amount of the chilled crab mixture over the top. Drizzle liberally with the warm Lemon-Chive Beurre Blanc. Serve immediately.