Crab Scotch Eggs

Dainty, tarragon-flavored white crabmeat wrapped around soft-boiled quail eggs, breaded and deep-fried until golden-brown and crispy.

Seafood Appetiser Crab Picnic Deep-Fried

Estimated Nutrition

Calories

197.4

kcal / serving

1184.2 kcal total

Carbs

11.9g

per serving

71.5 g total

Fat

10.9g

per serving

65.1 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

scotch eggs

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

piece

Egg

free-range, beaten

Milk

GrainsCereals

Plain Flour

seasoned with salt and pepper

Panko Breadcrumbs

NutsSeeds

tbsp

Tarragon

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

500

Sunflower Oil

for deep-frying

Other

piece

Quails' Egg

Seafood

250

White Crabmeat

picked through

Method

Fry eggs for three minutes until golden-brown and drain on kitchen paper.

Heat sunflower oil in a deep pan to 160°C.

Coat each egg in flour, then egg wash, and finally breadcrumbs.

Set up three bowls containing flour, the egg-milk wash, and breadcrumbs.

Wrap the crab mixture completely around each quail egg.

Mix crabmeat with egg yolk, tarragon, salt, and pepper in a bowl.

Boil quail eggs in salted water for 2.5 minutes, then drain and peel.