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Categories:
baby squid lemon olive oil garlic shrimp oysters tartar sauce fresh crabmeat breadcrumbs egg green onion mustard paprika Mignonette sparkling white wine white wine vinegar shallot
Viewed: 75 - Published at: 9 years agoIngredients
- 1 lb baby squid, cleaned, hoods scored and sliced into strips
- 1 None lemon, juiced
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb large cooked shrimp
- 12 None oysters, shucked
- None None tartar sauce and lemon wedges, to serve
- -1 None Crab Cakes
- 9 oz fresh crabmeat, drained
- 1 cup breadcrumbs
- 1 None large egg, lightly beaten
- 1 None green onion, finely sliced
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- None None Oyster Mignonette
- 1/2 cup sparkling white wine
- 1 tbsp white wine vinegar
- 1 None shallot, finely chopped
Method
- In a large bowl, combine squid hoods, tentacles, lemon juice, 2 tbsp oil and garlic. Cover and chill for 30 mins.
- Meanwhile, to make the crab cakes, combine crab meat, 1/2 cup breadcrumbs, egg, green onion, mustard and paprika. Season to taste. Shape into 8 patties then roll in remaining breadcrumbs to coat. Chill for 20 mins.
- To make the oyster mignonette, whisk together sparkling wine, vinegar and finely chopped shallot. Season to taste. Set aside for 20 mins.
- Heat remaining oil in a large frying pan over medium heat. Cook crab cakes for 1-2 mins per side, until golden and crisp. Transfer to paper towels to drain.
- Wipe pan clean. Increase heat to high. Drain squid from marinade. Cook for 2-3 mins until just cooked through.
- Arrange crab cakes, squid, shrimp and oysters on a serving platter. Spoon mignonette over oysters. Serve with tartar sauce and lemon wedges.
