Crab Scotch quail’s eggs with watercress mayonnaise

Crab Scotch quail’s eggs with watercress mayonnaise

By
From
Everyday Seafood
Serves
4 as a starter
Makes
12

Okay, so these little nibbles are not real Scotch eggs, but they are just as tasty in my opinion, and they work so well with the peppery watercress mayonnaise. If the idea of crab doesn’t float your boat, we do a fabulous smoked fish version too – just replace the crab with smoked haddock and proceed in the same way.

Ingredients

Quantity Ingredient

For the crab mix

Quantity Ingredient
200g fresh cod fillet, diced
75g brown crabmeat, sieved
200g white crabmeat, picked
1 lemon, zest finely grated
2 tablespoons chopped chives
sea salt
freshly ground black pepper

For the eggs

Quantity Ingredient
14 quail’s eggs, includes 2 extras in case of breakage
100g plain flour, for coating
2 medium hen's eggs, beaten
100g day-old bread, blitzed in a blender to crumbs
sunflower oil, for deep-frying

For the watercress mayonnaise

Quantity Ingredient
2 egg yolks
3/4 teaspoon english mustard
20g davidstow cheddar, grated
1 1/2 tablespoons white wine vinegar
3 tablespoons watercress, chopped
300ml sunflower oil

To serve

Quantity Ingredient
1 lemon, cut into wedges

Method

  1. Put the cod fillet into a food processor with a good pinch of salt and blend for 30 seconds. Add the brown crabmeat and blend for a further 30 seconds. Scrape into a bowl and add the white crabmeat, lemon zest, chives and seasoning. Mix together well, cover and place in the fridge.
  2. Place the quail’s eggs in a pan, cover with cold water and bring to the boil over a high heat. Meanwhile, get ready a bowl of ice-cold water. As soon as the water begins to boil, take the eggs out of the pan and plunge them into the ice-cold water. Let cool, then peel the eggs.
  3. Set up three bowls: one with flour, one with beaten eggs and one with breadcrumbs. Using clean hands, carefully mould the crab mixture around each quail’s egg and pass through the flour, then the egg and finally the breadcrumbs to coat. Put the eggs to one side, or in the fridge if you are cooking them later.
  4. To make the mayonnaise, put the egg yolks into a blender or small food processor with the mustard, grated cheese, wine vinegar and watercress. Process for 1 minute and then, with the motor still running, slowly pour in the oil. Once it is fully emulsified, stop the machine and season the mayonnaise with salt to taste. Transfer to a bowl, cover and refrigerate.
  5. When ready to serve, heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 160°C. Deep-fry the Scotch eggs in the hot oil, in batches as necessary, for about 3 minutes until golden. Drain on kitchen paper and season with a little salt.
  6. Spoon the watercress mayonnaise into a bowl. Place the Scotch eggs on a warm platter with the bowl of mayonnaise and lemon wedges.
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