Laura
Arnold
Sara Dobson
CibbuanoCrab Meat Pockets
July 1st 2008 00:43
Crab Meat Pockets are a lot easier to make than they appear and is a sure-fire way of impressing your dinner guests. Great as an entree/appetiser!
Ingredients:
30g Crab meat
10g Celery
2 Chicken Eggs
2 Duck Eggs
4 stalks of Leek
30g Broccoli
15g Crab eggs
2 cups of Water
Oil
Salt
Seasoning:
3g Cassia
1 tsp Salt
6g Tapioca Starch (mixed with 1 tbsp of water)
1 cup of Water
Method:
1) Mix both chicken and duck egg whites.
2) Add oil to pan and fry the beaten egg whites into thin omelet slices.
3) Slice crab meat, dice the celery, add 1.4 tsp salt and mix them in a bowl. Sort the mix into small portions ready for wrapping with the egg whites. Once wrapped, tie each of the 'pockets' with leek.
4) Blanche broccoli, remove stems and keep only the flowers.
5) Spread crab meat pocket and broccoli neatly on a dish and steam for 5 minutes under medium-hight heat.
6) Bring one cup of water to the boil, add 1 tsp of salt and tapioca starch water and stir well to form a clear thickening sauce. Add cassia to the sauce and turn off the heat.
7) Pour the sauce over the crab meat pockets and garnish with crab eggs.
8) Serve hot for 2 persons.
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