1661

Crab croquettes

  • makes 15
  • Easy

For a crab cake that's packed with crab meat try this easy starter or lunch dish. A mix of brown and white meat is bound in a creamy sauce, flavoured with mustard and fried to deep golden crisp croquette.

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Ingredients

  • butter 25g
  • onion 1 small, finely diced
  • plain flour 40g
  • whole milk 350ml
  • tomato purée ½ tsp
  • English mustard 1 tsp
  • nutmeg a good grating
  • brown crab meat 200g
  • white crab meat 100g
  • eggs 2, beaten
  • very fine breadcrumbs 200g

Method

  • Step 1

    Melt the butter in a pan and fry the onion until golden brown.

  • Step 2

    Stir in the flour and cook for a few seconds before gradually whisking in the milk. Whisk until the sauce is glossy and thick. Cook over a low heat for 5 minutes, stirring constantly.

  • Step 3

    Beat in the tomato purée, mustard, nutmeg, salt and plenty of pepper. Cool a little then stir in the brown crab meat then the white and adjust seasoning. Spoon the mixture into a bowl and cover with cling film to prevent a skin forming. Cool, then chill for 3-4 hours until thickened.

  • Step 4

    When ready to cook, remove the cling film and make about 15 quenelles using two dessert spoons to form the mixture into small ovals. Beat the eggs lightly in a bowl. scatter half the breadcrumbs into a bowl.

  • Step 5

    Dip each crab quenelle into the egg and then coat evenly in breadcrumbs. They are delicate so handle gently. Put on a baking tray. After 10 croquettes have been prepared, tip out the used breadcrumbs – these will have become sticky and lumpy – and replace them with the remaining breadcrumbs (at this point you can chill the croquettes until just before it is time to serve).

  • Step 6

    Fill a large pan no more than one third with sunflower oil and heat to 180c or until a cube of bread browns in 2 minutes. Using a metal slotted spoon, carefully lower five crab cakes at a time into the hot oil and cook for about 2½ minutes until the coating is golden brown and the filling melted into a soft, unctuous sauce. Keep warm while the remainder are cooked. Serve hot with salad and wedges of lemon for squeezing. Good with a glass of chilled manzanilla.

Nutritional Information

  • Kcals 125
  • Carbs 13.9g
  • Protein 7.6g
  • Fat 4.7g
  • Salt 0.55g
  • Fibre 0.4g
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