Crab Scotch Eggs - Seafood & Eat It
Wrap tarragon-flavored white crab around quail's eggs for dainty, posh picnic snacks. Ready in 15 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafoodandeatit.co.uk.
Ingredients
- 1 pot of Seafood & Eat It White Crab
- 4 quail’s eggs
- 1 free-range egg yolk
- 1 heaped tsp fresh tarragon, chopped
- Salt and freshly ground black pepper
- 30g plain flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg, beaten
- 30g panko breadcrumbs
- Sunflower oil, to deep-fry
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