Crab and paprika croquettes with English pea and spring onion salad

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Makes 12


By Sally Abé
From Saturday Kitchen

Ingredients

For the croquettes

  • 1 large King Edwards potato
  • 25g/1oz plain flour
  • 25g/1oz unsalted butter
  • 350ml/10fl oz full-fat milk
  • 1 tsp ground smoked paprika
  • ½ tsp ground hot paprika
  • 100g/3½oz gruyère, grated
  • 200g/7oz cooked white crabmeat
  • 100g/3½oz cooked brown crabmeat
  • ½ bunch chives, finely chopped
  • 100g/3½oz plain flour
  • 100g/3½oz Japanese Panko breadcrumbs
  • 2 free-range eggs, beaten
  • oil, for deep-frying
  • salt and freshly ground black pepper

For the salad

  • 100g/3½oz shelled peas
  • 3 spring onions, finely sliced
  • 1 Little Gem lettuce, sliced
  • ½ bunch chervil, leaves only
  • ½ bunch dill, leaves only

For the dressing

  • 100ml/3½fl oz extra virgin olive oil
  • 25ml/1fl oz white wine vinegar
  • 25ml/1fl oz elderflower cordial
  • lemon wedges, to serve
Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!