Golden Crispy Prawn Crab Cutlets with Creamy Tartare Sauce

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.

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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:

Instructions:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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. 🍤🦀