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Crab croquettes

Published: December 19, 2014 at 2:30 PM

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makes 15

Easy

Total time: 1 hr

+ chilling

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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

Nutrition

• 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

Nutrition: per serving

• kcal125
• fat4.7g
• saturates0g
• carbs13.9g
• sugars0g
• fibre0.4g
• protein7.6g
• salt0.55g

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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.

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