1 h

Crab Croquettes by Byron Talbott

A crunchy croquette on the outside, and soft on the inside... For the Mix&Match Challenge, here is an exclusive recipe from Byron. A crab croquette that matches perfectly with a typically French Béarnaise sauce.

To be savored with a bottle of muscadet from Vignobles Günther Chereau !

Variations on the Recipe

For a twist on the classic crab croquettes, you can try it with shrimp or French lobster instead, or a combination of both for a seafood medley. If you like things spicy, you can add some extra heat with finely chopped jalapeños or a dash of cayenne pepper.

Cooking Tips and Tricks

For the crispiest croquettes, make sure the oil is nice and hot before frying – at least 230°C. Use a neutral oil like sunflower or canola oil so you don’t overpower the delicate flavours of the crab croquettes. When making the béarnaise sauce, keep the heat low and add the butter very slowly to make sure the sauce doesn’t break.

Zubereitungszeit

1 h

Zutaten Für

Panko bread crumbs
king crab meat 1 lb
mayonnaise 2 tbsp
Saucen und Gewürze

Burgunder Senf – „Moutarde de Bourgogne IGP“

1 tbsp Zum Produkt
chopped parsley & tarragon 1 tsp
chopped lemon zest 1 tsp
lemon juice 1 tbsp
salt & pepper to taste
For the Bearnaise sauce
egg yolk x 1
White wine 1 cup
white wine vinegar 2 tbsp
Butter aus Charentes-Poitou AOP

5 tbsp Zum Produkt
chopped tarragon 1 tbsp
minced shallots 1 tbsp
Saucen und Gewürze

Fleur de sel de Guérande IGP

1 pinch Zum Produkt

Finde französische Produkte in deiner Nähe

Zubereitung

In a medium saucepan that’s on low heat, add in the minced shallots with a drizzle of vegetable oil and cook for about 2 minutes or until tender. After that, add in the chopped tarragon and a generous splash of white wine. Then reduce the wine by a little bit more than half. Remove the pan from the heat and let it cool down for 5 minutes, then whisk in the egg yolks and return it to the stove on low heat and slowly start to add in the butter 1 tbsp at a time. As you add in the butter, occasionally take the pan off the heat so that the eggs don’t scramble.

Clean the king crab legs by splitting the legs down the side and removing the meat in relatively large pieces. Make sure that you sift through the crab meat for any shell fragments once you’ve finished removing all the meat from the shells.

Add the lightly shredded crab meat to a mixing bowl along with chopped tarragon and parsley, mayo, dijon mustard, lemon zest, lemon juice, and salt & pepper. Once you’ve mixed this all together, its time to start breading the croquettes.

Get three mixing bowls out and add the all purpose flour to one of the bowls, panko crumbs to another, and 2 whisked eggs to the last one. Ball up the crab croquette mix into several golf ball sized croquettes and fry them in vegetable oil that’s at 230°C (450°F) for about 3-4 minutes or until they’re a deep golden brown.

Transfer them to a tray lined with paper towels, season with a pinch of fleur de sel and they’re ready to be devoured!

Dazu passt

White Wine - Muscadet Sèvre et Maine sur Lie - Confluentia

"A dish with sweet and unctuous flavors (cream, butter) complemented by the tangy touch of kiwi, which pairs beautifully with the freshness, richness, and enticing zesty, peppery finish of this Confluentia, Muscadet Sèvre et Maine sur Lie from Vignobles Günther *Chereau* in the Loire Valley.”

"The estate’s distinctively sloping terrain offers a stunning view across the entire vineyard and as far as the village of Saint Fiacre. Encircled by the Muscadet region’s two rivers, the Sèvre and the Maine, our wines enjoy a microclimate that gives them great minerality and freshness."

Want to know more about them ? It's right here .