crab filling

Place the white crab meat, crème fraîche, spring onions and lemon juice into a mixing bowl.
Mix together well.
Season to taste with sea salt and freshly ground black pepper.

filling the courgette flowers

Gently open the petals of the courgette flowers.
Spoon equal amounts of the crab mixture into each flower, packing the filling in firmly.
Leave enough room to twist the petals closed again.
Make sure there are no gaps where the crab mixture could escape during cooking.

tempura batter

Mix the plain flour, cornflour and baking powder together in a bowl.
Slowly add the chilled sparkling water, whisking as you go.
Mix until the batter reaches the consistency of double cream.
You may need slightly more or less water than listed.

frying

Heat the vegetable oil to 190°C.
If you do not have a deep-fat fryer, use a heavy-based saucepan.
To test the temperature, drop a cube of bread into the oil.
If it starts to crisp immediately, the oil is ready.
Gently coat each stuffed courgette flower in the tempura batter.
Using a spoon for support, slowly lower one flower into the hot oil, flower-end first.
After a few seconds, allow it to submerge fully.
Fry for around 1 1/2 minutes, until golden.
Repeat with the remaining flowers.
Remove with a slotted spoon.
Drain on paper towels to absorb any excess oil.
Season lightly with sea salt.
Serve immediately.