Fraser Isle Spanner Crab and Macadamia Croquettes with Sweet and Sour Rosellas
Matt Golinski shows us how to add local flavour with macadamia and rosellas to Fraser Isle spanner crab.
- 450gm raw Fraser Isle spanner crab meat
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp dried lemon myrtle
- 2 eggs
- 100ml milk
- 100gm plain flour (or gluten free flour)
- 300gm Lindols macadamia chips
- 150ml vegetable oil, for frying
- 15gm CC’s Kitchen dried rosellas
- 1 cup water
- 125gm castor sugar
- 30ml red or white wine vinegar
- ½ tsp salt
- Iceplant (optional) to garnish
- Mix together the crabmeat, salt, pepper and lemon myrtle.
- Lightly grease a 24 hole mini muffin tin and divide the crab mixture evenly between the holes.
- Steam the crab for 5 minutes either in a steamer oven or by sitting the muffin tray inside a larger tray with a centimetre of water in the bottom, covering tightly with foil and simmering gently on the stovetop for 5 minutes.
- Once cooked, cool the crab before removing from the tray.
- Completely cool before crumbing.
- Whisk together the eggs and milk, and place the flour and macadamias in separate mixing bowls.
- Lightly dust each crab croquette in flour, dip in egg mixture and roll in the macadamia chips, pressing them firmly so they stick and you have a nice even layer all over. Chill the croquettes until you’re ready to cook them.
- Place the dried rosellas, water, sugar, vinegar and salt into a saucepan and simmer gently until there is almost no liquid left.
- In a large frypan, heat the oil and fry the croquettes over a medium heat until the macadamias are golden all over. Season with sea salt flakes.
- Transfer to a serving platter and top each with pieces of the sweet and sour rosellas. Garnish with sprigs of ice plant or fresh herbs.
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