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Prawn Cutlets with Crab

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

Ingredients Nutrition


  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.

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