Photo: Elle Hughes
Crab Scotch eggs
9 ingredients
30 min + 30 min
Makes 6 scotch eggs
openrecipes
Wrap tarragon-flavoured white crabmeat around quails’ eggs for a dainty, posh picnic snack.
Estimated Nutrition (whole recipe, rough)
789
Calories
52g
Protein
15g
Fat
110g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 quails’ eggs
- 250g/9oz white crab
- 1 free-range egg yolk
- 1 tbsp fresh tarragon
- salt and freshly ground black pepper
- 50g/1¾oz plain flour, seasoned with salt and freshly ground black pepper
- 1 free-range egg beaten with 50ml/2fl oz milk
- 50g/1¾oz panko breadcrumbs
- , to deep-fry sunflower oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes