#seaeggs

[xslightphotography]

Can you see them? 3-4 eggs per string. #southaustralia #squideggs #calamari #seaeggs #seaweed #seawater #ocean #xslightphotography #jasonwhittle #jasonwhittlexslight #fotolia #eyrepeninsula #seeaustralia #seesouthaustralia #snapshot #dive #ikelite #gettyimages #coastal #nationalgeographic (at Port Lincoln, South Australia) https://www.instagram.com/p/BxJQlYpgv44/?utm_source=ig_tumblr_share&igshid=q634yevuf7jt

[fatasschef]

SEA EGGS

Another easy, fast and delicious idea for a Tapas dinner or appetizer!

Ingredients (10 Eggs) 6          Eggs 100gr   Smoked salmon   150gr   Rocket Eggs filling:  1          Rock crab “Sapateira” 1small  Onion   100gr   Pickles 100gr   Mayonnaise 3          Bay leaves 25gr     Parsley 2tbs     Mustard 2tbs     Ketchup Salt Worcestershire sauce Port wine Spicy sauce

Eggs: 1 Boil the 6 eggs for 8-10 minutes and let them to cool in a freezer.

2 When cold, cut the eggs in halves and with a tablespoon take the egg yolk out (Caution: Don’t break the egg white). Put the egg yolk in a bowl and 10 halves of egg whites in the freezer well protected. The two extra halves can go to the bowl together with the egg yolk.

To make the filling: 1 Boil some water, add the small onion, the bay leaves and the salt. When the water is boiling put the rock crab and let it cook for 20 minutes. When it starts to develop a red colour, take it out of the water and let it cool.

2 Once it’s cool, with a knife separate the legs and the belly, discard the lungs and take all crab meat to a bowl (the same where you had the eggs yolks). 3 Use a blender to blend the crab. Chop the eggs, the pickles and the parsley and add them to the crab meat, stirring the mixture well.

4. Add the mayonnaise, ketchup and mustard and stir it well. 5. Add the Worcestershire sauce, the port wine and the spice. When the spices are rectified leave it to cool.

Plating: 1 Fill the egg whites with the crab filing and place a small slice of smoked salmon on top. 2 Season the rockets with olive oil, balsamic vinegar and lemon. 3 ENJOY!

*FAT RECOMMENDATION: Fry the Sea Eggs! After filling the eggs with the crab stuffing, pass it in beaten egg and then in breadcrumbs and fry in little olive oil ... that's Fat Stuff!  * Cut some bread. Toast it. Eat the crab stuffing like a Boss!

[isokeurbi]

#seaurchin #seaeggs back in ocean #monkeyisland #portland #portie