Crunchy Crab Croquettes With Lemon Mayonnaise
Crab croquettes are crunchy, creamy, and filled with fresh crab flavor. Served hot with a zest lemon herb mayonnaise dipping sauce.
Equipment
- 1 Saucepan
Ingredients
Crab croquettes
- 250 grams (1¾ cups) cooked crab meat
- 300 grams (1⅓ cups) potatoes
- 2 chilis
- 1 lemon (zest and juice)
- 2 Spring onion (finely diced)
- 2 tablespoon chopped parsley
Breadcrumb coating
- 1 egg
- 90 grams (1.5 cups) panko breadcrumbs
- 125 grams (1 cups) all purpose flour (plain flour)
- Neutral oil for deep frying e.g., canola or vegetable oil
Lemon mayonnaise
- 100 ml (½ cups) mayonnaise
- 1 tablespoon parsley
- ½ lemon (juice and zest)
Instructions
How to make croquettes
- Boil potatoes in salted water for 15 minutes or until tender, then drain and allow them to completely steam dry in the colander. Mash the potatoes.
- Place the cooked crab meat in a mixing bowl with chopped parsley, diced chilis, lemon zest, and juice, and stir with a fork to combine. Season with salt and pepper.
- Add the mashed potato and mix with your hands to form the crab croquette mix.
- Take small handfuls of the crab and potato mixture and form into croquettes. Use a pastry scraper to form them into oblong shapes on a plate, or roll them into balls.
How to breadcrumb croquettes
- Create a breadcrumbing station with 3 bowls. Place flour into one, beaten egg into another, and panko breadcrumbs into the third.
- Dredge croquettes in the flour to completely coat every surface. Then dip them into the beaten egg, and then toss in breadcrumbs to coat entirely.
How to deep fry croquettes
- Heat the fryer to 180℃/355℉ or heat oil in a saucepan until it reaches this temperature.
- Deep fry crab croquettes in small batches, 2-3 at a time, then remove to a plate lined with kitchen paper. If you are cooking a large batch, place deep fried croquettes on an oven tray in a low oven at 150℃/300℉ to keep them warm.
- Make the dipping sauce by mixing mayonnaise with lemon juice, zest, and chopped parsley.
Notes
If you do not have a deep fryer, you can deep fry in a saucepan, but I highly recommend using a thermometer to make sure the oil is at the right temperature.
Alternatively, shallow fry croquettes in a frying pan.
These croquettes are best served fresh, the panko coating will go soggy if you refrigerate them once cooked. To make them ahead of time, breadcrumb them and then refrigerate or freeze them until you are ready to fry.
Nutrition
Calories: 112kcalCarbohydrates: 21gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.004gCholesterol: 25mgSodium: 153mgPotassium: 293mgFiber: 2gSugar: 1gVitamin A: 87IUVitamin C: 28mgCalcium: 35mgIron: 1mg
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