Spanish Crab & Prawn Croquettes (Croquetas)
User Reviews
4.9
Spanish Crab & Prawn Croquettes (Croquetas)
Description
Spanish Crab & Prawn Croquettes start by heating milk and chicken stock until boiling, then making a butter and flour roux cooked gently to avoid browning. The hot liquids are gradually incorporated into the roux while stirring to create a smooth, thick béchamel base. Crab meat, finely chopped prawns, chopped parsley, salt, and fresh white pepper are folded in for flavor. The thick mixture is spread in a dish, covered with clingfilm, and chilled until firm. The mixture is then rolled into small, elongated croquettes, lightly coated with extra flour, dipped into beaten eggs, and rolled in breadcrumbs made from stale white bread. The croquettes are refrigerated briefly before deep-frying in hot oil until golden and crisp on the outside.
The result is a rich and moist interior with smooth seafood flavor contrasted by a crunchy, golden coating. These croquettes make a delightful appetizer or snack, often served warm with a squeeze of lemon or simple dipping sauce.
Ingredients
- 500 milliliters whole milk
- 150 milliliters chicken stock
- 85 grams butter
- shallot finely chopped
- 115 grams plain flour extra for coating
- 125 grams crab meat fresh, white
- 100 grams prawns cooked, peeled, finely chopped
- 1 tablespoon flat leaf parsley chopped
- 2 egg free-range. beaten, large
- 200 grams breadcrumbs made from stale crustless white bread
- olive oil for deep frying
- salt
- white pepper freshly ground
Instructions
- Bring the milk and stock up to the boil in a pan.
- Melt the butter in a pan over a low heat, stir in the flour and cook gently for 5 minutes without letting it brown, breaking up the mixture with a wooden spoon as it cooks.
- Very gradually beat in the milk and stock, beating really well between each addition, so that the mixture becomes silky smooth.
- Increase the heat very slightly and cook gently, stirring constantly, for 5-7 minutes, to cook out the flour.
- Remove the pan from the heat and stir in crab meat, prawns, parsley, plenty of salt and a little white pepper to taste.
- Transfer the mixture to a shallow dish, spread out into an even layer and press a sheet of clingfilm onto the surface. Chill for 2 hours or overnight.
- Lightly oil your palms and roll 1 ½ tablespoons (30g/1oz portions) of the chilled mixture into balls and then zeppelin-shaped barrels.
- You should make about 35.
- Refrigerate again for 15-30 minutes.
- Heat some oil for deep-frying to 190C (375 Fahrenheit).
- Put the beaten eggs and breadcrumbs into separate, shallow dishes.
- Dip the croquetas 4-5 at a time into the beaten egg and then the breadcrumbs and deep-fry for 2 minutes until crisp and lightly golden.
Notes
User Reviews
Overall Rating
4.9
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