Prawn Cutlets with Crab Recipe
Description: An old favorite for the ingredient of the month collection, these Prawn Cutlets with Crab are a delightful blend of flavors perfect for any occasion. The prep time doesn’t include refrigeration, making it convenient to plan ahead for a delicious meal.
Recipe Category: Crab 🦀
Keywords: Australian, Summer, < 60 Mins, Deep Fried, Stove Top 🌞
Nutritional Information:
- Calories: 535
- Fat Content: 17.4g
- Saturated Fat Content: 8.4g
- Cholesterol Content: 343mg
- Sodium Content: 2043.4mg
- Carbohydrate Content: 48.6g
- Fiber Content: 2.4g
- Sugar Content: 2.8g
- Protein Content: 43.7g
- Servings: 6
Ingredients:
| Ingredients | Quantity |
|---|---|
| Prawns | 1 |
| Crab | 2 |
| Eggs | 1/2 |
| Milk | 3/4 |
| Plain flour | 1 1/2 |
| Celery | As needed |
| Green pepper | As needed |
| Garlic | 2 cloves |
| Butter | 1 tablespoon |
| Worcestershire sauce | 1 tablespoon |
| Lemon juice | 30ml |
| Salt | To taste |
| Mayonnaise | 1 tablespoon |
| Shallots | 1 |
| Spring onions | 1 |
| Parsley | 1/3 cup |
| Dry mustard | 1/2 teaspoon |
| Bread-crumbs | As needed |
Instructions:
-
Prepare the Prawns:
- Shell the prawns, leaving the tail intact, and remove the back vein.
- Wash the prawns thoroughly and drain them. Pat them dry with paper towels.
- Using a sharp knife, carefully make a deep slit down the back of each prawn without cutting through the flesh completely.
-
Prepare the Filling:
- In a saucepan, melt butter and add finely chopped celery, green pepper, and crushed garlic. Sauté for about 2 minutes until the vegetables are tender.
- Add flour to the mixture and stir until smooth. Cook for another minute.
- Remove the saucepan from heat and gradually add milk, stirring continuously until smooth.
- Return the saucepan to heat and stir until the sauce boils and thickens.
- Reduce the heat, simmer for 1 minute, then remove from heat.
- Add drained and flaked crab meat, breadcrumbs, Worcestershire sauce, lemon juice, and salt. Mix well to combine all ingredients thoroughly.
-
Fill and Shape the Prawns:
- Put approximately 1 tablespoon of the prepared filling into each slit of the prawns and reshape them.
- Refrigerate the filled prawns for at least 1 hour to firm up.
-
Coat and Fry the Prawns:
- Roll the stuffed prawns in flour, shaking off any excess.
- Dip each prawn into a mixture of beaten eggs and milk, then roll them in breadcrumbs.
- Repeat the process by dipping the prawns again in the egg mixture and rolling them in breadcrumbs for a second coating.
- At this stage, you can return the coated prawns to the refrigerator until you’re ready to fry them.
- Deep-fry the coated prawns in hot oil a few at a time for about 3 minutes or until they turn golden brown and crisp. Drain them on paper towels to remove excess oil.
-
Prepare the Tartare Mayonnaise:
- In a bowl, combine mayonnaise, finely chopped gherkins, shallots, parsley, lemon juice, salt, pepper, and dry mustard.
- Whip cream separately and fold it into the mayonnaise mixture.
- Refrigerate the tartare mayonnaise until ready to serve.
-
Serve:
- Serve the crispy Prawn Cutlets with Crab hot, accompanied by creamy tartare sauce and lemon wedges.
This delightful recipe serves 6 as an appetizer, bringing the flavors of the sea to your table with every bite. Enjoy the crunchy exterior and the succulent filling, perfect for any occasion, whether it’s a casual gathering or a special celebration. 🍤🦀
