Crab Croquettes
Submitted by ngravely
Crispy fried crab croquettes seasoned with cayenne, white pepper, and garlic, served with a cream of wine sauce. Old-school Southern entertaining at its finest.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minCroquettes are one of those retro dishes that deserve a full comeback, and when they’re loaded with a pound of crab meat, the case makes itself.
A thick béchamel spiked with cayenne, white pepper, garlic, and onion powder binds the crab meat and chopped hard-cooked eggs into a mixture you can shape and chill. Dipped in seasoned beaten egg, rolled in breadcrumbs, and fried until the crust shatters at first bite.
The cream of wine sauce poured over the top takes these from nostalgic to downright luxurious.
Pro Tips
- Cool the crab mixture completely before shaping. Warm mixture won’t hold its form and will fall apart in the fryer.
- Use the same spice blend in both the filling and the egg wash. This layers the seasoning so the flavor hits from the crust all the way through to the center.
- Fry at a steady medium heat. Too hot and the breadcrumbs burn before the inside warms through. Too low and the croquettes absorb oil and turn greasy.
Ingredients
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.
Add milk slowly to form cream. Add ½ seasoning mix, hard-cooked eggs, and crab meat, blend together well.
Allow to cool.
Form into croquettes.
In a separate bowl, add remaining seasoning mix and eggs; blend well.
Dip croquettes into beaten eggs, then into bread crumbs.
Fry until golden brown. Pour over with Cream of Wine Sauce.
Comments
