Featured Recipe: Spiced Crab Samosas

Posted: 10 May 2014

Blog category: Recipes

Here we make a simple but impressive looking starter or light lunch dish using brown and white crab, served up with simple salad leaves and a bought in chilli jam, easy peasy!

Preparation time: 25 min
Cooking time: 10 min
Serves 8

Ingredients:
350g White and Brown
1 tbsp chopped coriander
Crabmeat, mixed,
1 egg
200g Prawns, chopped
Pinch cayenne pepper
4 spring onions,
chopped Juice of 1 lime
2 red chillies, chopped
8 sheets of filo pastry
2 tbsp sweet chilli sauce
Vegetable oil for deep frying

Method:
1/ Preheat the oven to 180˚c

2/ Mix all the filling ingredients together in a bowl.

3/ Cut the filo sheets in half lengthwise. Place a dessert spoon of the mixture at one end of the pastry. Fold the corner of the pastry over the filling to meet the long edge of the pastry in a triangle shape. Fold the triangle over to meet the pastry, repeating along the length of the sheet until there is no pastry left. Seal the end with a little water. Set aside on floured greaseproof paper and repeat with the remaining filling and pastry until you have 16 samosas. (Do not let the pastry dry out while you are working with it as it will become very brittle, cover with cling film while not in use)

4/ Heat the oil in the deep fat fryer to 180˚c. Fry the samosas in small batches so they do not stick together, for 7 mins, turning half way through. Remove to the oven for a further 7 minutes to finish.

Tip: Shelling fresh crab: Shelling is not as daunting as it may first ap-pear and the reward is well worth the effort. The crab should be cooked, then break off the claws, put them in a strong plastic bag, and whack it with a rolling pin. This stops shrapnel from shooting all over the kitchen and you should then be able to pick the white meat from the shell. Remove the inedible grey gills from the body of the crab (carapace) and then re-move the brown meat from the shell with a spoon. You can use the shells to make fish stock.