Simon Rimmer Soft Shell Crab and Seaweed Mayo Recipe on Sunday Brunch

Simon Rimmer served up tasty soft shell crab and seaweed mayo finger food on Sunday Brunch.

The ingredients are: 500g frozen, prepared soft shell crab, 200g flour, 1 tbs each of celery salt, white pepper, cayenne, smoked paprika, thyme, Oil to deep fry and Cayenne to dust.

For the seaweed mayo: 250g mayo, 30g salad cream, 1 tsp Worcestershire sauce, 1 tsp brandy, 25ml white wine vinegar, 50g blanched, drined seaweed and 30g finely chopped parsley, thyme, tarragon.