Fennel crackers, crab, dill, and citrus mayonnaise

To make the fennel cracker dough, add all of the ingredients to a food processor fitted with a dough hook. Mix for 6 minutes until fully combined then wrap the dough tightly in cling film and leave to rest in the fridge for at least 1 hour

While the dough is chilling, prepare the crab. Turn the crab over and find the small pointed flap on the underside. Forcefully insert a sturdy knife or screwdriver into the hole underneath the flap until you feel it go all the way through the crab. Flip the crab back over and allow any liquid to drain out of the hole

Bring a large pan of salted water to the boil and submerge the crab in the water. Cook for 15 minutes, then remove from the water and allow to cool completely

Once cool, remove the white and brown meat from the crab, keeping them both separate. Pick through the white meat to remove any shell and set aside in the fridge. Add the brown crab meat to a blender, blitz until smooth then transfer to a bowl

To make the crab mayonnaise, mix together the egg yolks, blended brown crab meat and lemon zest and juice in a large bowl. Slowly drizzle in the rapeseed oil, whisking continuously until emulsified

Add 3 tablespoons of the mayonnaise to a bowl with the picked white crab meat and the chopped dill. Mix together gently then cover and reserve in the fridge

Preheat the oven to 150°C/gas mark 2

Remove the fennel cracker dough from the fridge and roll out thinly using a pasta machine to a thickness of 3mm. Alternatively, roll out as thinly as possible by hand. Cut into 5cm rounds, transfer to a baking tray then bake in the oven for 8 minutes, or until lightly golden. Allow to cool on a wire rack

To serve, scoop a quenelle of the crab mayonnaise mix onto each cracker and top with a fresh dill frond