Crab Croquettes Recipes

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CRAB CROQUETTAS



Crab Croquettas image

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

1 stick unsalted butter
1 small red onion, cut into small dice
1/4 orange bell pepper, cut into small dice
1 jalapeno, seeded, deveined and cut into small dice
1 cup all-purpose flour
2 cups whole milk
Kosher salt to taste
1 pound Dungeness crabmeat, picked through
Juice of one lime
2 large eggs, beaten
1 cup all-purpose flour
1/4 cup unseasoned breadcrumbs
1 teaspoon baking powder
1 teaspoon cornstarch
48 ounces (6 cups) vegetable oil for deep frying
Kosher salt to taste
3/4 cup mayonnaise
1 tablespoon white miso paste
1 teaspoon fresh chives, chopped

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 CROQUETTES



Crab Croquettes image

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

1 ripe mango, peeled and roughly chopped
1 small shallot, roughly chopped
1/2 jalapeno chile, seeded and roughly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of sugar
2 tablespoons extra-virgin olive oil
2 tablespoons ghee
1 medium shallot, minced
2 tablespoons minced red bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
3 tablespoons strained plain whole-milk Greek yogurt
1/2 pound fresh lump crabmeat
1 quart safflower oil
1 cup unbleached all-purpose flour
2 large eggs, beaten
2 cups panko (or dry breadcrumbs)

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.

RED PEPPER CRAB CROQUETAS WITH GARLIC-ALMOND SAUCE



Red Pepper Crab Croquetas With Garlic-Almond Sauce image

In Spain, golden-fried croquetas are served in tapas bars to the delight of all. They may be made of any number of things, like salt, potatoes or cauliflower. Béchamel is used to bind the mixture, which gives these crab-meat croquetas a luscious center. The crisp and creamy bites are perfect for any gathering, eaten out of hand with drinks.

Provided by David Tanis

Categories     snack, finger foods, project, seafood, appetizer

Time 1h

Yield 24 croquetas

Number Of Ingredients 16

4 tablespoons butter
4 tablespoons all-purpose flour, plus 1 cup more for dredging
1 cup milk, heated
Salt and pepper
1 pound crab meat
1/2 cup diced roasted red peppers
1/8 teaspoon cayenne
1/2 cup thinly sliced scallions
3 tablespoons chopped cilantro
1/2 teaspoon grated lemon zest
3 large eggs, beaten
2 cups fine bread crumbs, made from a French or Italian loaf
Vegetable oil, for frying
1 cup blanched almonds
4 garlic cloves, finely grated
1 cup extra-virgin olive oil

Steps:

  • Make the béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, 1/4 cup at a time, to obtain a smooth, thick sauce. Turn heat to low, add 1/2 teaspoon salt and a generous amount of freshly ground black pepper. Continue to cook, stirring, for 4 to 5 minutes. Thin if necessary with a tablespoon or so more milk, but keep it the consistency of whipped cream.
  • Make the crab mixture: Put crab meat in a mixing bowl and add warm béchamel. Stir in roasted peppers, cayenne, scallions, cilantro, and lemon zest and mix gently until ingredients are well incorporated. Taste for salt and adjust seasoning. Spread mixture on a baking sheet in a layer about 1 inch thick, cover and refrigerate until firm, about 2 hours. (The crab mixture can be prepared up to a day in advance and refrigerated.)
  • Assemble the croquetas: Arrange 3 small shallow bowls on a work counter. Add 1 cup of flour to one bowl, then season it with salt and pepper. In second, add the beaten eggs. Fill the third bowl with bread crumbs. Weigh 1-ounce portions of the crab mixture and place on wax paper. Roll each portion in seasoned flour, then dip into egg and finally roll in crumbs, forming each gently into a sphere. Put breaded croquetas on a clean baking sheet and sprinkle with more crumbs. Repeat until all are breaded. Refrigerate, uncovered, until ready to fry.
  • Make the garlic-almond sauce: Put almonds in a food processor and blend thoroughly, until finely ground. Add garlic and pulse to combine. With the food processor running, add a faint drizzle of olive oil as sauce thickens. The oil must be added very slowly or the sauce will separate or break. Continue adding the oil until it is all incorporated. Season sauce with salt to taste. Transfer to a small bowl and set aside.
  • To fry croquetas, pour vegetable oil to depth of 2 inches in a wide, deep saucepan and place over medium-high heat. Bring oil to 375 degrees. Working in small batches, fry croquetas on each side until golden brown, about 4 minutes. (Too many in the pan risks significantly lowering the temperature of the oil.) Remove croquetas with a slotted spoon and transfer to a paper-towel-lined baking sheet. Season lightly with salt and keep warm in a low oven. Repeat until all croquetas are fried. Pile them on a serving platter and serve with garlic-almond sauce for dipping.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 188 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB CROQUETTES



Crab Croquettes image

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

2 cups crabmeat
1 teaspoon onion juice
salt and pepper, to taste
1 cup thick white sauce (Super Tasty White Sauce or your own recipe)
1 egg, beaten
cracker crumb
parsley, for garnish
oil or fat (for frying)

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



Crab Cake Croquettes image

Provided by Kelsey Nixon

Categories     appetizer

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

1 cup mayonnaise
3 teaspoons chili-garlic sauce
2 tablespoons fresh lemon juice
2 tablespoons canola oil, plus more for shallow frying
1 rib celery, finely chopped (about 1/4 cup)
1/2 jalapeno, finely chopped, with or without seeds
1/2 small red onion, finely chopped (about 1/2 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 pound lump crabmeat, picked through for shells, coarsely chopped
4 cups unseasoned breadcrumbs
1 large egg, beaten
Kosher salt and cracked black pepper

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 CAKE CROQUETTES



Crab Cake Croquettes image

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

1 cup mayonnaise
3 teaspoons chili-garlic sauce
2 tablespoons fresh lemon juice
2 tablespoons canola oil, plus more for shallow frying
1 celery rib, finely chopped (about 1/4 cup)
1/2 jalapeno, finely chopped (with or without seeds)
1/2 small red onion, finely chopped (about 1/2 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 lb lump crabmeat, picked through for shells, coarsely chopped
4 cups unseasoned breadcrumbs
1 large egg, beaten
kosher salt and black pepper

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

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Sauté chopped green pepper and parsley and set aside. Combine crab meat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Add Photo. Cookbook.
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CRAB CROQUETTES (KANIKOROKKE) | JAPANESE SNACK RECIPES | SBS FOOD
Fill a large bowl with iced water. Blanch the tomato in boiling water for 10 seconds, then transfer to the iced water using a slotted spoon. Peel the tomato by pulling the skin away from the cross ...
From sbs.com.au


GREENCRAB.ORG
Sauté the leeks on medium-high heat with a drizzle of oil for 3-4 minutes until slightly charred. Then create a mote in the middle of your pan and add raw green crab roe . Using half of your lemon, squeeze the juice into the pan over the roe and reduce the heat to medium-low. Add lemon zest, salt, and pepper, and cook for 2-3 minutes ...
From greencrab.org


CRAB CROQUETTES - PLAIN.RECIPES
Directions. In a bowl, combine white pepper, cayenne, garlic powder, and onion powder; set aside. In a saucepan, melt butter at 200 degrees F. Add flour until smooth.
From plain.recipes


DEVILED CRAB CROQUETTE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CRAB CREAM CROQUETTE (KANI KURIMU KOROKKE) - SUDACHI RECIPES
2022-01-05 Remove the crab filling from the freezer and cut into 8 equal pieces. Roll each piece into a barrel shape. Coat the shaped korokke in plain flour, then egg batter, then a generous coating of panko breadcrumbs. Place the korokke straight into the hot oil, repeat until you have 2-4 …
From sudachirecipes.com


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