Fry onion, garlic, and curry powder in 50g foaming butter until softened.
Add 450g sweetcorn and fry for one minute before adding 600ml chicken stock.
Simmer for 3 minutes, add crabmeat, and bring to a boil.
Blend the mixture into a smooth purée using a food processor.
Stir in cream, lemon juice, and lime juice while heating gently and season.
Boil 125ml water and 50g butter in a pan for one minute.
Stir in 75g flour immediately and beat until the mixture is smooth.
Heat through for 2 minutes then beat in eggs one at a time.
Fold in 175g sweetcorn, chopped coriander, and lime juice.
Heat vegetable oil to 180°C in a deep, heavy-based pan.
Fry teaspoonfuls of batter for 3 minutes until golden-brown and drain on paper.
Ladle soup into bowls and top with beignets and coriander leaves.