Ingrediant :
500gm crabmeat
2 tbsp mayo
1 tbs wasabi
1/4 tspb sesame oil
6 wraps
lettuce
3 avocado
lime juice
Method :
1. mix crabmeat, mayo, wasai, sesame oil
2. layout wrap
3. Place crab mix, 3 scoops avocado, lettuce and a spritz of lime juice
4. Wrap and cut into 3
Showing posts with label crab. Show all posts
Showing posts with label crab. Show all posts
Sunday, October 2, 2011
Tuesday, January 25, 2011
Savoury: Crab, Avocado and Soy Mayo' Fingers
Ingredient
2 tbls soy mayo
1 tbls capers
1 tbls dill pickles, finely diced
1 tbls dill, finely chopped
2 tbls parsley, finely chopped
1 tsp sea salt
1 tsp white pepper
1/2 avocado, sliced
4 slices spelt sourdough
Method
In a bowl mix together the crab, mayo', herbs and seasoning. Set aside. Cut 4 slices of the bread then remove the crust (keep this for breadcrumbs). Spread 2 pieces with 1 tsp mayo each then divide the crab mixture between the other 2 slices of bread. Top with avocado. Close sandwich then cut into three fingers. Eat!
Monday, July 20, 2009
Creamy Crab Croquettes
Makes 10 small croquettes
Ingredients :-
130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
l1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Flour, one egg and panko for battering the croquettes
Vegetable oil for deep frying
30g unsalted butter
30g flour
360ml whole milk, warmed
Method :-
1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.
3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.
4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the croquettes.
5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko (Japanese bread crumbs). Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the croquettes, placing them in a container lined with grease-proof paper. Cover with plastic wrap and pop back into the fridge until ready to use.
6. To prepare, preheat the oil to approximately 180 degrees C. Slip the croquettes into the oil and deep fry, without disturbing, until golden brown. Gently transfer the croquettes onto a wire rack and then serve immediately. They go great with some tartar sauce and a bit of lettuce.
Ingredients :-
130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
l1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Flour, one egg and panko for battering the croquettes
Vegetable oil for deep frying
30g unsalted butter
30g flour
360ml whole milk, warmed
Method :-
1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.
3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.
4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the croquettes.
5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko (Japanese bread crumbs). Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the croquettes, placing them in a container lined with grease-proof paper. Cover with plastic wrap and pop back into the fridge until ready to use.
6. To prepare, preheat the oil to approximately 180 degrees C. Slip the croquettes into the oil and deep fry, without disturbing, until golden brown. Gently transfer the croquettes onto a wire rack and then serve immediately. They go great with some tartar sauce and a bit of lettuce.
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