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Crab Scotch eggs

Prep time less than 30 mins
Cook time less than 30 mins
Makes 6 scotch eggs
by Galton Blackiston

From Country Show Cook Off
Wrap tarragon-flavoured white crabmeat around quails’ eggs for a dainty, posh picnic snack.

Method


  1. Boil the quails’ eggs in a pan of boiling salted water for 2½ minutes, drain and peel.

  2. In a bowl mix the crab with the egg yolk, tarragon, salt and pepper.

  3. Wrap this mixture around the quails’ eggs, covering them completely.

  4. Prepare three bowls: one with plan flour, another with the egg and milk, and another with breadcrumbs

  5. Dip the quails’ eggs into first the flour, then the egg wash and finally into the breadcrumbs.

  6. Fill a deep-sided pan up to a third with sunflower oil and heat to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  7. Place the eggs into the oil and cook for about three minutes, or until golden-brown, then take the eggs out and drain on a plate lined with kitchen paper.

Ingredients

  • 6 quails’ eggs
  • 250g/9oz white crabmeat, picked through
  • 1 free-range egg yolk
  • 1 tbsp fresh tarragon, chopped
  • salt and freshly ground black pepper
  • 50g/1¾oz plain flour, seasoned with salt and freshly ground black pepper
  • 1 free-range egg beaten with 50ml/2fl oz milk
  • 50g/1¾oz panko breadcrumbs
  • sunflower oil, to deep-fry

Shopping List

Crab Scotch eggs

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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