CRAB CROQUETTAS
Croquettes originated in France, where the verb 'croquer' means to crunch, and a perfectly cooked croquette definitely crunches. In Cuba, croquettas became popular as an economical way to stretch a small amount of a variety of proteins into a tasty dish.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 20 servings
Number Of Ingredients 19
Steps:
- For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes.
- For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside.
- When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes.
- In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt.
- While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side.
CRAB CAKE CROQUETTES
Provided by Kelsey Nixon
Categories appetizer
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
- Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
- Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
CRAB CROQUETTES
A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 22
Steps:
- Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
- Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
- Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
- In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
- Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.
CRAB CROQUETTES
Small portions would make a very nice appetizer. This recipe is a terrific way to really stretch your crab dollar. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Crab
Time 23m
Yield 6 Croquettes
Number Of Ingredients 8
Steps:
- Minc crab meat, mix well with seasonings , add to white sauce and chill thoroughly.
- Preheat oil or fat to 375°F.
- Mold batter into balls, roll in cracker crumbs, dip in egg, and cracker crumbs again.
- Fry about 3 minutes or until golden brown.
- The first croquettes fried may be kept warm in the oven until ready to serve.
Nutrition Facts : Calories 73.5, Fat 5.3, SaturatedFat 1.4, Cholesterol 38.2, Sodium 159.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.9, Protein 2.6
CRAB CAKE CROQUETTES
Make and share this Crab Cake Croquettes recipe from Food.com.
Provided by Food.com
Categories Crab
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
- Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
- Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
Nutrition Facts : Calories 321.4, Fat 7.7, SaturatedFat 1.2, Cholesterol 66.3, Sodium 622.8, Carbohydrate 40.8, Fiber 2.8, Sugar 4.1, Protein 20.8
CRAB CROQUETTES WITH SRIRACHA MAYO DIP
Make these crab croquettes for a special summery dish. We've served them with a simple sriracha mayo, but you can also use your favourite dip or condiment
Provided by Samuel Goldsmith
Categories Lunch, Starter
Time 45m
Number Of Ingredients 13
Steps:
- Melt half the butter in a small pan over a medium heat and fry the red onions for 5-8 mins until soft but not golden. Remove to a small bowl, leaving any residual butter in the pan. Set aside. Add the remaining butter to the pan and reduce the heat to medium-low. Once melted, whisk in the flour. Cook for 1 min, then gradually whisk in the milk, a little at a time. When all the milk has been added and you have a glossy, smooth paste, cook for another 1 min, stirring continuously.
- Remove from the heat and stir in the cooked red onions, lemon zest, parsley and spring onions. Leave to cool for a few minutes, then stir in the crabmeat and season lightly. Transfer to a bowl, cover and chill for at least 2 hrs or overnight.
- When the crab mixture is cold and has firmed up slightly, tip the beaten egg into a shallow bowl and pour the breadcrumbs onto a plate. Working quickly, shape 2 tbsp of the crab mixture into a small patty (see tip, below). Coat this in the egg, then the breadcrumbs, ensuring the croquette is completely covered. Transfer to a plate or board, then repeat with the rest of the crab mixture, beaten egg and the breadcrumbs - you should get about eight croquettes in total.
- Heat a 2-3cm depth of vegetable oil in a frying pan to 180C, ensuring the pan is no more than a third full. You can also test the temperature by dropping in a pinch of any residual crab mixture - it should sizzle and turn golden within a couple of minutes. Fry the croquettes in batches (not overcrowding the pan) for 1-2 mins on each side until golden and piping hot through the middle. Remove to a sheet of kitchen paper using a fish slice or slotted spoon and leave to drain while you fry the rest of the croquettes. To make the sriracha mayo, simply combine 1 tbsp sriracha with the mayonnaise, then transfer to a small bowl. Taste and add more sriracha if you prefer.
- Serve immediately, or if you're taking the croquettes to the beach, leave to cool completely, then transfer to an airtight container. Spoon the sauce into a sealed jar. Pack both in a cool bag to serve at your destination. Will keep chilled for up to two days.
Nutrition Facts : Calories 274 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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CRAB CROQUETTES RECIPE | MYRECIPES
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Servings 8Calories 104 per servingTotal Time 30 mins
- Sauté onions in butter in a medium frying pan over high heat until softened, 1 minute. Transfer to a large bowl. Add mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko and stir until blended.
- Form mixture into 8 balls and set them on an oiled baking sheet. Whisk remaining egg with 2 tbsp. water on a small plate. Put remaining 1/2 cup panko on another plate. Dip balls in egg, then roll in panko.
- Meanwhile, pour oil into a medium pot, insert a deep-fry thermometer, and heat over high heat to 350°. Cook 3 or 4 balls in oil at a time, turning often, until medium brown, 4 minutes. Transfer croquettes to paper towels. Serve with hot sauce.
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