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Crab croquettes

11 September 2006

Ingredients

6 large potatoes
2oz dill
2oz tarragon
2oz flat leaf parsley
2 large onions
1oz butter (unsalted)
3lbs white crab meat
½lb brown crab meat
1pint crab stock (reduced to a glaze)

Method

Bake the potatoes in their jackets scoop out and pass through a fine sieve.

Chop the herbs and onion finely. Sweat down in the butter.

Mix all of the ingredients together and season with salt and cayenne pepper.

Place into a disposable piping bag with nozzle cut to 1in diameter. Pipe on to a floured table and cut into 4in cylinders.

Roll in flour eggs and fine white breadcrumbs. Deep fry until golden brown.

Serve with tomato and fennel fondue and pousse salad. To make the fondue sweat 5 shallots 2 sprigs of thyme 3 cloves of garlic and 10 Italian vine tomatoes in butter until soft. Add 2 bay leaves and cover with ½ pint of vegetable stock. Cook slowly for 10 minutes.

Dice 1 bulb of fennel and cook in ½ pint of olive oil until tender.

Pass the tomato stock through a mouli. Season with salt pepper and 50ml red wine vinegar add diced fennel and serve warm.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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