For the crab

1. Chop brown crab season and with salt, pepper & lemon juice (set aside in the fridge).
2. Make the lemon mayonnaise: place the egg yolks, Chardonnay vinegar, a pinch of salt, a grind of pepper, Dijon mustard and a squeeze of lemon juice into the blender or a large bowl and blitz or whisk until combined.
3. With the motor still running on a medium speed (or whilst whisking furiously), gradually drizzle in the oil, a tiny stream at first and speeding up once half of the oil is incorporated.
4. Once all the oil is incorporated, check and adjust seasoning with squeeze of lemon juice and set aside in the fridge.
5. For the white crab salad: carefully dice cucumber into tiny pieces and finely chop the fresh herbs. Season the white crab meat with salt and pepper, combine with the cucumber, chopped herbs, a few spoonfuls of the lemon mayo and squeeze of lemon juice and taste again for seasoning.

For the tacos

1. Heat the oil for deep frying in a suitable pan, making sure the oil comes no more than two thirds the depth of the pan. If your wonton wrappers are square, cut them into circles using a cutter.
2. With your taco-moulding device (we used a steel with about a 1.5cm diameter) nearby and a spider or slotted spoon at the ready, drop a couple of wonton skins into the hot oil. Once wontons are golden and bubbly, whip them out, popping them straight on the taco-moulding device. Working quickly, whilst they’re still hot and with your hand protected, shape wontons by squeezing them round your chosen mould to create the taco shape; allow cool and crisp (this takes seconds).
3. To assemble: spoon a little of brown and white crab mixtures into the taco shells and sprinkle with a dusting of caramelised milk powder (if using).