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Crab & Nduja Croquetas, Lobster Aioli, Parsnip Crisps

11 October 2021

 

 

Crab & Nduja Croquetas

This recipe is for a batch of Croquetas (20)

Method

In a saucepan melt the butter and cook the shallots until soft.
Add the plain flour and cook out for 5-6 minutes.
Then add the milk and continue to cook out until the mix becomes very thick.
Add the smoked paprika, chopped herbs, crab meat and nduja – Mix thoroughly to incorporate all the ingredients.
Transfer the mix to a baking tray and cover with cling film and allow to cool completely.
Once cool divide the mixture equally into even size balls and coat with the flour, egg and breadcrumb.
Chill for 10-15 minutes then deep fry for 4-5 minutes until golden.

  

Pane

Ingredients

Method

Place all ingredients into separate trays and coat the croquetas first with flour, egg then panko crumb.
Deep fry until golden. 180 c

 

Aioli

This recipe will make enough for 10 portions

Method

Place the garlic into a pestle & mortar and crush.
Add the egg yolks and mix together with the Dijon mustard and lobster glace.
Drizzle in the oil and finish with fresh lemon juice, salt & pepper to taste.
Cover and place into fridge until required.

 

  

Parsnip Crisps

Method

Wash, peel, and shave the parsnip lengthways.
Deep fry in hot oil until crispy then dust with curry powder and set to one side.

 

 

To Serve