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Spanish Crab & Prawn Croquettes (Croquetas)
4.9 from 147 votes

Spanish Crab & Prawn Croquettes (Croquetas)

These Spanish croquettes combine fresh white crab and chopped cooked prawns in a creamy seafood roux base that's flavored with parsley and seasoned delicately. The savory mixture is chilled, shaped into small barrel shapes, breaded, and deep-fried until golden and crisp. The croquettes offer a smooth, rich interior with a crunchy exterior, making them a classic tapa or appetizer.

Prep Time
4 hrs
Cook Time
45 mins
Total Time
4 hrs 45 mins
Servings: 6 servings
Course: Appetizer
Cuisine: Spanish

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

    Cup of Yum
  1. Bring the milk and stock up to the boil in a pan.
  2. 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.
  3. Very gradually beat in the milk and stock, beating really well between each addition, so that the mixture becomes silky smooth.
  4. Increase the heat very slightly and cook gently, stirring constantly, for 5-7 minutes, to cook out the flour.
  5. Remove the pan from the heat and stir in crab meat, prawns, parsley, plenty of salt and a little white pepper to taste.
  6. 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.
  7. Lightly oil your palms and roll 1 ½ tablespoons (30g/1oz portions) of the chilled mixture into balls and then zeppelin-shaped barrels.
  8. You should make about 35.
  9. Refrigerate again for 15-30 minutes.
  10. Heat some oil for deep-frying to 190C (375 Fahrenheit).
  11. Put the beaten eggs and breadcrumbs into separate, shallow dishes.
  12. 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