Friday, 11 January 2013

Cheese-crusted Crabstick

When I was back home for the holidays, I attended a friend's wedding. One of the items on the banquet menu was crab claws coated in a parmesan-crust. The contrast in flavours between the savoury parmesan and the sweet crab meat was also interesting, and certainly something I have not come across before. Fellow guests at the wedding were largely in praise of the parmesan-crusted crab claw, and it went down as one of the more memorable things during the wedding.

On the way back to the UK, thoughts of that particular dish kept returning, and on further contemplation I realised that we could possibly replicate it using Sainsbury's Basics ingredients, namely the seafood sticks and grated hard cheese. With this in mind, I decided to put in some extra effort for lunch to experiment and toy with the idea.

Prepare the cheese crust by mixing breadcrumbs with Sainsbury's Basics Grated Hard Cheese. Dip each Basics seafood stick in oil, before dipping into the breadcrumb mixture, ensuring even coating.

Bake or deep-fry the crabsticks and serve.

Lack of technique notwithstanding, this was pretty good. There was a nice contrast in texture, between the crispy cheese crust and the chewiness of the crabstick. The flavours were also similar to what I remembered from the wedding banquet. An extension to the idea would be cheese-flavoured crabstick tempura, which, together with the cheese-crusted crabstick, might serve as an interesting yet cheap form of finger food for parties.

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