Cindys Shrimp And Crab Croquettes Recipes

ULTIMATE SHRIMP-CRAWFISH-CRAB CROQUETTE BURGER WITH GARLIC AIOLI

Steps:

• For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
• For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
• Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
• Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
• Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
• When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
• Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.

SHRIMP AND CRAB ENCHILADAS

Steps:

• For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
• Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
• Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
• For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
• Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
• For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
• Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.

CRAB CAKE CROQUETTES

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.

SHRIMP AND CRAB SALAD

Steps:

• In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.

LINDA'S CRAB AND SHRIMP CAKES

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

COMPANY SHRIMP-AND-CRAB CAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)

Steps:

• Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
• When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
• Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

SHRIMP CROQUETTES

Steps:

• Mix all ingredients together and make patties.
• Bread with standard breading (flour, egg, breadcrumbs).
• Pan fry.

SHRIMP AND RICE CROQUETTES

Steps:

• Cook rice in rapidly boiling salted water until tender, about 20 minutes.
• Drain thoroughly and add butter while rice is still hot.
• Cool slightly; add shrimp and two eggs.
• Season to taste and roll into balls or cylinders.
• Dip in cracker crumbs, then into beaten egg, and again into crumbs.
• Heat oil or fat to 375F and fry until brown.

BELGIAN SHRIMP CROQUETTES (CROQUETTES AUX CREVETTES GRISES)

Steps:

• Shell the shrimp and reserve the shells. Chop the shrimp into 1/4-inch dice.
• Melt 1 tablespoon of the butter in a medium-size saucepan over medium heat. Add the onion and cook, stirring, until translucent but not browned, 2 to 3 minutes. Add the shrimp shells and cook for 2 more minutes. Add 1-3/4 cups milk and the bay leaf and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.
• Strain the broth through a sieve and discard the solids. Return the broth to the saucepan and heat over low heat. Add the shrimp and poach for 3 minutes. Drain the shrimp and reserve the broth. You should have 1-1/2 cups of broth left.
• In a small saucepan, sprinkle the gelatin over the cold water. Let stand while you prepare the béchamel sauce.
• Melt the remaining 4 tablespoons butter in a medium-sized saucepan over low heat. Stir in the flour with a wooden spoon. Switch to a whisk and gradually whisk in the reserved broth. Bring almost to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is smooth and thick, about 7 minutes. Add the grated cheese and bring to almost a boil again.
• Heat the gelatin mixture over low heat until the gelatin has melted, 1 to 2 minutes. Stir it into the béchamel sauce and mix well.
• Remove the sauce from the heat and let cool for a few minutes. Whisk the egg yolk and remaining 5 tablespoons milk together, then stir it into the béchamel. Stir in the shrimp, lemon juice, salt, pepper, nutmeg, and cayenne.
• Line a 9-inch-square cake pan with plastic wrap. Pour in the shrimp mixture and smooth with a spatula. Press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least overnight or up to 3 days.
• Prepare the coating: In a medium-size bowl, beat the egg whites with the salt and 1 tablespoon vegetable oil just until frothy. Put the flour and bread crumbs into separate shallow bowls ready for dipping.
• Unmold the firm shrimp mixture onto a lightly floured surface. Cut into 3 x 1-1/2-inch rectangles and roll each rectangle into a cylinder for croquettes. For smaller hors d'oeuvres, cut each rectangle in half and roll into a ball.
• Arrange the three bowls in order -- flour, then egg whites, then bread crumbs -- and coat the croquettes one at a time: Dust each cylinder or ball lightly with flour, dip into the egg white mixture, and coat with the bread crumbs. Cover and refrigerate until ready to fry. (At the point, the croquettes can wait several days in the refrigerator or longer in the freezer. Thaw in the refrigerator before frying.).
• Preheat the oven to 250°F.
• Heat the vegetable oil over medium-high heat in a deep fryer to 375°F Fry the croquettes, a few at a time, until they turn a rich golden color, about 3 minutes. Drain on paper towels and keep warm in the over until ready to serve.
• Serve the little walnut-size fritters as hors d'oeuvres with a supply of toothpicks. The larger croquettes traditionally are serve on a plate decorated with Boston lettuce leaves, lemon wedges, and Fried Parsley (see below).
• Deep Fried Parsley: ("Very crisp and utterly delicious," according to Ruth. Traditionally served with cheese or shrimp croquettes, and as a garnish for fish dishes.) Rinse two cups curly parsley leaves (stems removed) under cold running water. Spin dry and roll in a clean dish towel to dry completely. Heat oil in a deep fryer or wok to 375°. Add the parsley and fry until crisp but not brown, about 20 seconds. Remove with a skimmer and drain on paper towels.

CRAB CAKE CROQUETTES

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.

CAJUN CRAB CROQUETTES WITH ZESTY REMOULADE SAUCE

Steps:

• Preheat oven to 425°F Coat a baking sheet with cooking spray.
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.
• Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.
• Bake the croquettes until heated through and golden brown on top, about 20 minutes.
• TO MAKE ZESTY REMOULADE SAUCE:.
• Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
• Serve at room temperature or slightly chilled with croquettes.