Best Crab Croquettes With Sherry Sauce Recipes

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CRAB CROQUETTES



Crab Croquettes image

Small portions would make a very nice appetizer. This recipe is a terrific way to really stretch your crab dollar. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Crab

Time 23m

Yield 6 Croquettes

Number Of Ingredients 8

2 cups crabmeat
1 teaspoon onion juice
salt and pepper, to taste
1 cup thick white sauce (Super Tasty White Sauce or your own recipe)
1 egg, beaten
cracker crumb
parsley, for garnish
oil or fat (for frying)

Steps:

  • Minc crab meat, mix well with seasonings , add to white sauce and chill thoroughly.
  • Preheat oil or fat to 375°F.
  • Mold batter into balls, roll in cracker crumbs, dip in egg, and cracker crumbs again.
  • Fry about 3 minutes or until golden brown.
  • The first croquettes fried may be kept warm in the oven until ready to serve.

Nutrition Facts : Calories 73.5, Fat 5.3, SaturatedFat 1.4, Cholesterol 38.2, Sodium 159.2, Carbohydrate 3.9, Fiber 0.1, Sugar 1.9, Protein 2.6

CRAB CROQUETTAS



Crab Croquettas image

Croquettes originated in France, where the verb 'croquer' means to crunch, and a perfectly cooked croquette definitely crunches. In Cuba, croquettas became popular as an economical way to stretch a small amount of a variety of proteins into a tasty dish.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 20 servings

Number Of Ingredients 19

1 stick unsalted butter
1 small red onion, cut into small dice
1/4 orange bell pepper, cut into small dice
1 jalapeno, seeded, deveined and cut into small dice
1 cup all-purpose flour
2 cups whole milk
Kosher salt to taste
1 pound Dungeness crabmeat, picked through
Juice of one lime
2 large eggs, beaten
1 cup all-purpose flour
1/4 cup unseasoned breadcrumbs
1 teaspoon baking powder
1 teaspoon cornstarch
48 ounces (6 cups) vegetable oil for deep frying
Kosher salt to taste
3/4 cup mayonnaise
1 tablespoon white miso paste
1 teaspoon fresh chives, chopped

Steps:

  • For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes.
  • For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside.
  • When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes.
  • In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt.
  • While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side.

CRAB CAKE CROQUETTES



Crab Cake Croquettes image

Provided by Kelsey Nixon

Categories     appetizer

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

1 cup mayonnaise
3 teaspoons chili-garlic sauce
2 tablespoons fresh lemon juice
2 tablespoons canola oil, plus more for shallow frying
1 rib celery, finely chopped (about 1/4 cup)
1/2 jalapeno, finely chopped, with or without seeds
1/2 small red onion, finely chopped (about 1/2 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 pound lump crabmeat, picked through for shells, coarsely chopped
4 cups unseasoned breadcrumbs
1 large egg, beaten
Kosher salt and cracked black pepper

Steps:

  • Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
  • Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
  • Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.

CROQUETAS DE JAIBAS, ESTILO YBOR (YBOR CITY'S DEVILED CRABS)



Croquetas De Jaibas, Estilo Ybor (Ybor City's Deviled Crabs) image

I grew up in Tampa, Florida and one of my favorite things to do for lunch was find a place for a Cuban sandwich and a devil(ed) crab. That with some hot sauce and a Pepsi to wash it down ....... mmmm, that's the good stuff. I found this recipe on the net and verified it with the author, Ms. Lillian Mount. Thank you Ms. Mount!

Provided by wattamess

Categories     Lunch/Snacks

Time 4h10m

Yield 12-24 serving(s)

Number Of Ingredients 17

2 day-old loaf white bread
1 teaspoon salt
1 lb fine breadcrumbs
1 teaspoon paprika
1/4 cup olive oil
1 large bermuda onion, finely chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon sugar
1 bay leaf
1 teaspoon chopped parsley
1 (8 ounce) can tomato sauce
1 pinch nutmeg
1 lb white crab meat (canned, fresh or frozen)
1 ounce dry sherry

Steps:

  • Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly.
  • Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate.
  • Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette.
  • Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.(Make sure you have lots of your favorite red pepper sauce available to pour onto them, it makes them even more delicious.).

Nutrition Facts : Calories 387.5, Fat 8.8, SaturatedFat 1.5, Cholesterol 20, Sodium 1454.2, Carbohydrate 57.8, Fiber 3.4, Sugar 6.5, Protein 16.3

DEVILED CRAB CROQUETTES



Deviled Crab Croquettes image

Make and share this Deviled Crab Croquettes recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Crab

Yield 4 serving(s)

Number Of Ingredients 10

1 lb crabmeat
1/2 teaspoon salt
1 cup mashed potatoes
Old Bay Seasoning
2 eggs, hard boiled, chopped
1 dash onion powder
1 small green pepper, chopped
1 tablespoon parsley, chopped
1 egg, beaten
cracker meal

Steps:

  • Sautee chopped green pepper and parsley and set aside.
  • Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg.
  • Shape into croquettes, roll in cracker meal and deep fry until golden brown.

Nutrition Facts : Calories 198, Fat 4.8, SaturatedFat 1.4, Cholesterol 207.3, Sodium 1450.3, Carbohydrate 10.4, Fiber 1.1, Sugar 1.5, Protein 26.6

CRAB CROQUETTES



Crab Croquettes image

A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 22

1 ripe mango, peeled and roughly chopped
1 small shallot, roughly chopped
1/2 jalapeno chile, seeded and roughly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of sugar
2 tablespoons extra-virgin olive oil
2 tablespoons ghee
1 medium shallot, minced
2 tablespoons minced red bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
3 tablespoons strained plain whole-milk Greek yogurt
1/2 pound fresh lump crabmeat
1 quart safflower oil
1 cup unbleached all-purpose flour
2 large eggs, beaten
2 cups panko (or dry breadcrumbs)

Steps:

  • Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
  • Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
  • Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
  • In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
  • Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.

CAJUN CRAB CROQUETTES WITH ZESTY REMOULADE SAUCE



Cajun Crab Croquettes With Zesty Remoulade Sauce image

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5.

Provided by kitty.rock

Categories     Sauces

Time 45m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 17

3 teaspoons canola oil, divided
1 small onion, finely diced
1/2 cup finely diced green bell pepper
1/2 cup frozen corn kernels, thawed
1 1/2 teaspoons cajun seasoning, divided
1 lb pasteurized crabmeat, drained if necessary
1 large egg white
3/4 cup plain breadcrumbs, divided
1/4 cup reduced-fat mayonnaise
1/2 teaspoon freshly grated lemon zest
1/4 cup reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 scallions, finely chopped
2 teaspoons chopped rinsed capers
1 tablespoon Dijon mustard
1 tablespoon sweet relish
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 425°F Coat a baking sheet with cooking spray.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.
  • Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.
  • Bake the croquettes until heated through and golden brown on top, about 20 minutes.
  • TO MAKE ZESTY REMOULADE SAUCE:.
  • Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
  • Serve at room temperature or slightly chilled with croquettes.

Nutrition Facts : Calories 360.5, Fat 16.3, SaturatedFat 2.7, Cholesterol 61, Sodium 1469.2, Carbohydrate 27.1, Fiber 2.4, Sugar 4.7, Protein 26

CRAB CROQUETTES WITH SHERRY SAUCE



Crab Croquettes With Sherry Sauce image

Sinfully delicious! My mother used to serve salmon croquettes with a white sauce. Me? I prefer crab. I like the croquettes with a Caesar salad, steamed asparagus with lemon, and warm crusty bread and cold butter. Add a nice white wine and I'm in heaven.

Provided by Desperada

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

16 ounces crabmeat
1/2 cup green pepper, minced
1/2 cup celery, minced
1 garlic clove
3 tablespoons olive oil
6 slices white bread
1 cup milk
1 egg
1 teaspoon Worcestershire sauce
6 drops Tabasco sauce
1/4 teaspoon Old Bay Seasoning
2 tablespoons butter
3 tablespoons olive oil
1/4 cup butter
1/2 cup flour
2 cups light cream
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons sherry wine

Steps:

  • Tear the bread into small pieces and soak in 1 cup milk. Set aside.
  • Saute the green pepper, celery and garlic in in 3 T olive oil until softened.
  • Add the crab to the bread mixture. Mix well.
  • Add the remaining ingredients and mix well.
  • Pour the remaining 3 T olive oil into the skillet over medium heat.
  • Drop heaping spoonfulls of the crab mixture into the skillet. Flatten slightly with a fork or spatula.
  • Fry until golden brown on both sides.
  • Sauce:.
  • Melt 1/4 c butter in a medium saucepan. Add the flour and cook 1-2 minutes, stirring frequently.
  • Add the cream slowly, stirring with a whisk to combat any lumps.
  • Add the remaining ingredients.
  • Serve over hot crab cakes.

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