Crab Croquettes
User Reviews
5
Crab Croquettes
Description
Crab Croquettes are made from mashed floury potatoes mixed with sautéed shallots and garlic, fresh oregano and parsley, lemon zest, and fresh crab meat. The mixture is chilled for easier shaping, formed into thick sausage shapes, then breaded in flour, egg wash, and panko breadcrumbs. The croquettes are traditionally deep-fried in canola oil until golden and crisp.
The croquettes offer a creamy interior with fresh herb and citrus notes that brighten the rich crab flavor. The panko coating adds a noticeable crispness contrasting the soft inside.
They can be served as an appetizer or light meal, accompanied by a dipping sauce or salad. The breading and frying technique creates a flaky crust that holds the filling well.
For versatility, you can bake or air fry the croquettes fresh or from frozen for a less oily version. The herb blend can be customized, and crab can be substituted with other seafood, such as salmon or shrimp.
Ingredients
For the croquette
- 1 potato (floury variety like Russet, King Edward etc., about 300g/10oz) (peeled and cut into quarters)
- 1 tbsp butter (unsalted)
- 2 shallot finely diced
- 2 garlic peeled and finely chopped, cloves
- 1 tbsp oregano (fresh - finely chopped)
- 1 tbsp parsley (fresh - finely chopped)
- 8 oz crab meat (fresh, brown or white meat)
- ½ lemon (zest)
- salt
- black pepper
For breading and cooking
- ½ cup flour (plain/all-purpose)
- 1 egg (beaten with 2 tbsp water)
- 2 cups panko breadcrumbs
- 2 cups canola oil (for frying)
Instructions
To make the croquettes
- Cook the peeled potato in boiling water then mash finely with a fork or put through a ricer. Set aside in a bowl to cool.
- Heat the butter in a frying pan over a moderate heat until bubbling, then add the shallot and garlic. Fry gently for 4 minutes until the shallot is soft. Remove from the heat and then add this to the mashed potato. Add the oregano, parsley, crab meat and lemon zest. Season well with salt and pepper. Taste and adjust salt & pepper as needed.
- Place this mixture into the fridge for 1 hour to cool so that it’s easier to handle and shape.
- Arrange a breading station:1. Add the flour to a bowl with a little salt & pepper.2. In a separate bowl, beat the egg with a couple tbsp of water.3. In a third bowl, add the Panko breadcrumbs.
- When the potato is cold, remove from the fridge and take a small amount and roll into a ball (about the size of a ping pong ball). Roll to flatten the edges to create a thick sausage. Square off the edges with your fingers to create the croquette shape. Repeat this with all the mixture.
- Gently toss one croquette into the flour. Dust off any excess flour then dip into the egg. Then toss into the breadcrumbs and roll it around to completely coat it in crumbs. Arrange on a plate and repeat the process with all the croquettes. Cover and refrigerate until needed. TIP: leave for at least 10 minutes - this will set the croquettes and avoid them falling apart or the crumb separating from the croquette during cooking.
Frying the croquettes
- Heat the oil in a small saucepan pan to around 170ºC/350ºF (a bread cube should gently bubble when placed into the pan). Be careful not to have it too hot as the crumb will burn and become bitter.
- Carefully place 5-6 croquettes into the pan and cook for 3-4 minutes (turning once or twice) until they’re golden brown on all sides. Using a slotted spoon, remove to drain on paper towels while you repeat the process with all the croquettes.
- Serve hot or cooled to room temperature (hot is best!).
Notes
- Once shaped and breaded, freeze croquettes on a sheet to avoid sticking before storing in bags.
- Bake fresh croquettes at 200ºC (400ºF) for 12-15 minutes, turning halfway for even crispness.
- Air fry fresh croquettes at 195ºC (385ºF) for 10-12 minutes for a lighter alternative to frying.
- Bake or air fry from frozen require slightly longer cooking times to ensure thorough heating.
- Try different herbs like dill, chives, thyme, marjoram, or mint to vary flavor.
- Substitute crab meat with cooked salmon or raw shrimp to make different seafood cakes using this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14croquettes
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 15mg | 5% |
| Sodium | 209mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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