Quail Scotch Eggs Recipe with Crab | olivemagazine

Ingredients

• 6 quail’s eggs
• 250g mixed white and brown crabmeat
• chopped to make 1/2 tbsp tarragon
• chopped to make 1/2 tbsp dill
• 1 egg yolk
• 2 tbsp breadcrumbs
• 75g plain flour
• 1 whole egg beaten
• 75g (whizz in a food processor if you like a slightly finer crumb) panko breadcrumbs
• l for frying vegetable or rapeseed oi
• sea salt
• 2 egg yolks
• 1 tsp English mustard
• 1/2 clove garlic crushed
• 2 tsp lemon juice
• a pinch coarse salt
• 150ml light olive oil