All Recipes

Crab Croquettes with Quail Egg and Peanut Sauce

Serves 8
  • Steps
  • Ingredients


  • Preheat the oven to 180C. Preheat oil in a deep fryer to 180C.
  • For the Crab Croquette, break down the crabs and pick out the meat, discarding the shells and gills. Set aside.
  • Place the butter in a frypan and place over medium heat. Once melted, add 20g of the flour and cook, stirring for 3 minutes. While whisking, slowly add the milk and continue whisking until a smooth consistency.
  • Add the crab meat, salt and pepper and cook for a further 3 minutes until crab is cooked through. Remove from the heat and transfer to a bowl. Allow to cool then set aside in the fridge until cooled completely.
  • Bring a small saucepan of water to the boil. Carefully add the quail eggs then simmer for 3 minutes. Remove from the heat and place into a bowl of cold water. Once cool, remove the eggs, peel and set aside.
  • Using a coconut grater, remove the flesh from the coconut half. Place into a clean tea towel and squeeze to remove all moisture. Spread the coconut out over a baking tray and place into the oven until lightly golden. Remove from the oven and set aside to cool.
  • To shape the croquettes, divide the mixture into 8 equal portions. Working with one portion at a time, spread crab mixture onto a sheet of cling film. Place a peeled quail egg into the centre and use the cling film to wrap the crab mixture around the egg and roll into a small low shape. Repeat with the remaining mixture and eggs to make a total of 8 croquettes.
  • Place the remaining 80g flour into a bowl. Place the eggs into a second bowl and whisk. Roll each the croquette in the flour, dip into the egg then roll into the cooled coconut to coat. Set the croquettes aside in the fridge.
  • For the Peanut Sauce, spread the peanuts out on a baking tray and bake until golden brown, about 8-10 minutes. Remove from the oven and set aside to cool.
  • Transfer the peanuts to a food processor and pulse until roughly ground. Transfer to a small saucepan. Add the caster sugar and 150ml water and bring to a simmer over medium heat. Add the vinegar, salt and pepper and continue to simmer until the sauce has thickened, about another 5-7 minutes. Remove from the heat and transfer to a serving bowl.
  • To cook the croquettes, remove the croquettes from the fridge and place in the hot oil. Fry until golden, about 2 minutes. remove croquettes fro the oil and place onto paper towel to drain. Season with salt and serve with the Peanut Sauce.

You might like