Crunchy Crab Parcels Recipes

CRISPY CRAB ROLLS

Steps:

• Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
• Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
• In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
• Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.

CRUNCHY SOFT-SHELL CRABS

Steps:

• Soak crabs in a bowl of buttermilk.
• In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
• Whisk together cornmeal and flour, and salt and pepper to taste.
• Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

CRUNCHY CRAB PARCELS (WITH FREEZING DIRECTIONS)

Steps:

• Boil the potato for 15 minutes until soft.
• Meanwhile, place 1 ounce of the butter and all of the cream in a heavy-based pan and bring to the boil.
• Slice the green onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1 to 2 minutes to soften.
• Pass the cooked potato through a ricer or sieve to a really fine mash and then add to the pan and mix everything together. Set aside to cool.
• Add the crabmeat and sliced green bits of the onion to the potato mixture and stir together.
• Melt the remaining butter.
• Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out.
• Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
• Cut the filo sheets into 3 long strips. Then cut each strip in half across the middle.
• Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip.
• Fold the filo over to make a triangle, then fold again, rolling up the strip.
• When the mixture is enclosed and you have neat triangle shape, place on a baking tray and brush with more butter.
• Heat oven to 400 degrees and cook the rolls for 15 to 20 minutes until golden and crisp.
• To serve, pile the parcels up on a plate or bowl. Then scatter over the extra sliced green onion, if you like.
• FREEZING DIRECTIONS: These can be frozen if using fresh crab. Freeze at the point before cooking. They can be frozen for up to a month.

CRAB & CHIVE FILO PARCELS

Steps:

• In a bowl, combine the crabmeat with the other filling ingredients and gently stir to combine. Taste and add more lemon juice or seasoning as necessary.
• Place one sheet of filo on the work surface. Split it in half and lay one half on top of the other. Add a quarter of the crab mixture to the middle of the pastry and shape it into a rectangle just a bit bigger than a debit card. Make a well in the middle of the mixture using your thumb, or the back of a spoon, and carefully put the egg yolk in it. Moisten the edges of the filo and fold them up and in to wrap the crab in a neat parcel. Make sure the edges are overlapping and there are no gaps. Turn the parcel over so the seams are facing down and repeat with the rest of the pastry and crab mixture.
• To make the salsa, toast the cumin seeds in a dry frying pan until aromatic and starting to crackle, taking care not to let them burn. Remove from the heat. Combine all the rest of the salsa ingredients in a bowl and add the cumin seeds. Stir, taste for seasoning and adjust as required.
• To cook the parcels, heat the olive oil and the butter in a frying pan until sizzling. Add the fennel seeds to flavour the oil then the parcels, one or two at a time, cooking for a couple of mins on each side until crispy and golden. Remove with a spatula and drain on kitchen paper. Repeat with the other parcels. Drain any of the leftover oil/butter/fennel mix used for frying into the salsa, then serve the parcels with the salsa on the side.