Pick through the crabmeat (we like to use 75% white and 25% brown meat)by dropping small amounts into a glass or metal bowl. Listen carefully, if you hear a "chink", find and remove the shell.
Roast the chilli over an open flame, a chefs' blowtorch is ideal for this, peel the skin, de-seed and finely chop.
Pick all herbs and finely chop. Grate the garlic clove. Zest and juice the lemon.
In a bowl, mix all ingredients, seasoning with salt, pepper and lemon juice to taste. Refrigerate for 10 minutes.
Crack the egg into a bowl and whisk well. Reserve this to use for sealing the pastry
Lay 2 sheets of brik pastry, one on top of each other, then lightly moisten the edges with water.
Place the crab mixture into the center of the pastry. Start to fold the pastry into the center, in a pleating fashion, to encase the crab. Brush the last pleat with the beaten egg and seal firmly.
Place on a floured surface, pleat side down.
Deep or shallow fry in sunflower oil until golden and crispy on both sides
«If shallow frying, do not fill the frying pan more than 1/3 full and place the pastries pleat side down first.»