Prawn Cutlets with Crab

An old favourite for the ingredient of the month collection. Prep time doesn't include refrigeration.

• Ready In: 42 mins
• Serves: 6

Ingredients

• 1  kg  green  king prawns
• 2  eggs
• 1⁄2 cup milk
• 3⁄4 cup plain flour
• 1 1⁄2 cups  packaged  dry breadcrumbs
•  oil, for deep-frying

• Filling

• 2 (170 g) cans  crab
• 1  tablespoon  finely-chopped celery
• 1  tablespoon  finely-chopped green pepper
• 1  clove garlic
• 30  g butter
• 1  tablespoon flour
• 1⁄3 cup milk
• 1⁄2 cup  fresh breadcrumb
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon lemon juice
• 1  teaspoon salt

• Creamy Tartare Mayonnaise

• 3⁄4 cup mayonnaise
• 2  gherkins
• 8  shallots or 8  spring onions
• 1  tablespoon  chopped parsley
• 1  teaspoon lemon juice
•  salt
•  pepper
• 1⁄2 teaspoon dry mustard
• 1⁄2 cup  cream

Directions

1. Shell prawns, leaving tail intact; remove back vein.
2. Wash prawns; drain; dry well.
3. Using sharp, pointed knife, cut deep slit down back of each prawn, taking care not to cut through flesh completely.
4. Put approx.
5. 1 tablespoon of filling into each slit and reshape prawn.
6. Refrigerate 1 hour.
7. Roll prawns in flour; shake off excess flour.
8. Dip in combined beaten eggs and milk; roll in bread-crumbs.
9. Dip in egg mixture again; roll in bread-crumbs again.
10. (Prawns can be returned to refrigerator at this stage until required.) Deep-fry prawns in hot oil a few at a time for 3 minutes or until golden brown and crisp; drain.
11. Serve prawns with Creamy Tartare Sauce and lemon wedges.
12. Filling: Melt butter in saucepan; add celery, pepper and crushed garlic; saute 2 minutes until vegetables are tender.
13. Add flour; stir until smooth; cook I minute.
14. Remove from heat; add milk; stir until smooth.
15. Return to heat; stir until sauce boils and thickens.
16. Reduce heat; simmer 1 minute; remove from heat, Add drained, flaked crab, breadcrumbs, worcestershire sauce, lemon juice and salt; mix well.
17. Tartare Mayonnaise: Combine mayonnaise, finely-chopped gherkin~ finely-chopped shallots, parsley, lemon juice, salt pepper and dry mustard.
18. Whip cream; fold into mayonnaise mixture.
19. Refrigerate until ready to use.
20. Serves 6 as an appetiser.