Grate the courgette and squeeze by hand to get rid of the paper. Place on kitchen towel to dry. Pick through the crab meat to ensure there are no fragments of shell. Pick and chop the parsley. Zest and juice the lemon, setting the juice aside to use in the aioli. Separate one of the eggs, discarding the white.
Place the crab meat, courgette, lemon zest and parsley in a bowl. Add the egg yolk and season with salt and pepper. Combine well and then form the mixture into small balls and chill in the fridge for 5 minutes.
Crack the second egg into a dish or bowl and whisk lightly. Place the flour on one plate and the breadcrumbs on to another. Roll the crab balls through the flour then dip into the beaten egg and finally the breadcrumbs. Shake off the excess breadcrumbs and then chill in the fridge until needed.
Place the egg yolk, mustard, white wine vinegar, lemon juice and garlic in a good processor. Blend together and then start to add the oil in very slowly. Once thickened, season with salt and pepper and refrigerate until needed.
Heat the oil in a large saucepan to 170'C. Carefully add the crab balls to the oil and deep fry until golden brown. This should take approximately 4 minutes. The crab is cooked already so no need to overcook. Remove from the oil and drain on kitchen paper to get rid of excess oil.
While the crab balls are frying, trim the asparagus and cook in salted boiling water for 3 minutes.
Place a large spoonful of aioli on to a plate, top with the asparagus and then the crab balls. Serve immediately.
«You can flavour the crab balls with loads of different things, try your favourite herbs and spices.»