Description
Crab croquettes are a masterpiece made with thick béchamel sauce mixed with shredded crab meat wrapped in crispy crumbs. They are a perfect contrast of crunchy-creamy textures!
Crab meat croquettes are perfect warm, crispy, and creamy balls if you are craving seafood but with a fancy touch. “Croquette” is a French word that comes from “Croquer” which means “Crisp and crunch”. It is loved worldwide and adopted according to their taste and preferences. My mom prepared cream croquette on weekends, and all the siblings compete on who would eat the most at meals.
Ingredients
Scale
- 150 g Crab Sticks, Tear in thin shreds
- 2 tbsp Butter (45g)
- 2 tbsp Plain Flour (All-purpose)
- Half an Onion (Yellow chopped)
- 400ml Whole Milk
- Garlic Powder (To taste)
- Black Pepper, Salt (To taste)
- 1 cup Neutral Oil (I use sunflower oil)
Instructions
- Make Béchamel (white sauce): Melt the butter in a pan over medium-low heat. Add the yellow onion and sauté until fragrant and translucent. Add all-purpose flour and stir on low heat for 2-3 minutes. Pour the milk in and stir continuously until the white liquid turns into a thick sauce with no lumps and a smooth texture.
- Season and Cook with Crab Meat: Tear the crab sticks into thin shreds. Toss the shredded crab meat in the white sauce and cook for 3-4 minutes. Season with garlic dust, black pepper, and salt. Turn the heat off when the mixture thickens.
- Chill the Mixture: Shift the mixture to a rectangular tray and spread it evenly with a spatula. Chill it in the fridge for 2 hours, so it should be cold enough to handle.
- Shape and Coat: Divide the mixture into eight equal rectangular parts. Moist your hands with oil to prevent the batter from sticking to them, and shape each part into round balls. In this sequence, coat each ball in all-purpose flour, eggs(beaten), and panko breadcrumbs.
- Fry and Fry! Prepare the oil for frying by adding it to a pan and heating it to 175C. Fry the Croquettes until they are crispy and golden brown. Freeze the rest for the future and fry when craving. Dish it out and enjoy!
Notes
- Chilling: Place the mixture in the fridge for 2 hours to make it thick enough to handle. If you are in a hurry, refrigerate it for at least 1 hour. The best practice is to shape the mixture a day before cooking and refrigerate it overnight to make it thick and easy to work with.
- Hot Oil: Heat the oil at 175C, or when you sprinkle some crumbs, they start bubbling.
- Don’t Overcook: Cook the croquettes till you notice them light brown and crispy.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: French