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Crab and paprika croquettes with English pea and spring onion salad
Fruit and vegetables
1 large
King Edwards
potato
½ bunch
chives
, finely chopped
3
spring onions
, finely sliced
1
Little Gem lettuce
, sliced
½ bunch
chervil
, leaves only
½ bunch
dill
, leaves only
25ml/1fl oz
elderflower
cordial
Tins, packets and jars
25g/1oz
plain flour
Cooking ingredients
1 tsp ground
smoked paprika
½ tsp ground hot
paprika
salt and freshly ground
black pepper
100ml/3½fl oz extra virgin
olive oil
25ml/1fl oz
white wine vinegar
Dairy, eggs and chilled
25g/1oz unsalted
butter
350ml/10fl oz full-fat
milk
100g/3½oz
gruyère
, grated
2 free-range
eggs
, beaten
Meat, fish and poultry
200g/7oz cooked white
crabmeat
100g/3½oz cooked brown
crabmeat
Other
100g/3½oz plain flour
100g/3½oz Japanese
Panko breadcrumbs
oil, for deep-frying
100g/3½oz shelled
peas
lemon wedges, to serve
Back to recipe
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