Crab Scotch Eggs Recipe
July 14th, 2015
As for the perfect picnic fodder, how about Galton Blackiston’s crab scotch eggs? Paired with mixed leaf salad, ripe vine tomatoes and a squeeze of lemon, create a simple and elegant feast.
6 quails’ eggs
250g/9oz white crabmeat, thoroughly picked through
1 free range egg yolk
1 tbsp fresh tarragon
Salt and freshly ground black pepper
50g/1¾oz plain flour, seasoned with salt and freshly ground black pepper
50g/1¾ panko breadcrumbs
Sunflower oil to deep fry
- Boil the quails’ eggs in a pan of salted boiling water for 2½ minutes, drain and peel.
- In a bowl, mix the crab meat with the egg yolk, tarragon, salt and pepper.
- Wrap the mixture around the quails’ eggs, covering them completely.
- Prepare three bowls - one with the plain flour, one with the egg and the milk and another with the breadcrumbs.
- Dip the quails’ eggs into the flour first, then the egg mixture and then into the breadcrumbs.
- Fill a deep-sided pan up to a 1/3 with the sunflower oil and heat to 160C/325F. Be VERY CAREFUL – hot oil is incredibly dangerous. NEVER leave it unattended.
- Place the eggs into the oil and cook for about three minutes, or until they are golden brown. Take the eggs out and drain on a plate lined with kitchen paper.
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