Olive Magazine

Crab croquettes

Published: December 19, 2014 at 2:30 pm
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • makes 15

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.



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


  • 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.


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