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
You can make these crab croquettes in many ways to suit your taste. For a baked version, place on a baking sheet, drizzle with melted butter and bake at 375°F until crispy and brown. Add some herbs like parsley or a pinch of mustard powder to the filling for extra flavor. You can also make ahead of time, perfect for party planning. Serve as an appetizer, with salad as a light meal or as part of a tapas. It's classic, easy and impressive!
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 Perfect Crab Croquettes
Tips for Perfectly Shaped Crab Croquettes
When making the filling, add flour gradually, whisking constantly to make a smooth paste. Slowly add milk, while still whisking to make a creamy white sauce. Add cooked or imitation crabmeat, kosher salt and black pepper, and a pinch of mustard powder. Add parsley and a squeeze of lemon if desired. Once the mixture is thick and combined, let it cool to room temperature, then refrigerate for at least an hour. To get the perfect crab croquettes it's important to make sure the filling is well-chilled and firm before frying.
To form the croquettes, use a spoon to scoop out small portions of the filling and shape into ovals. Use a baking sheet lined with parchment paper to hold the formed croquettes and freeze for a few minutes to help them hold their shape.
Dip each croquette into beaten egg, then into panko breadcrumbs to get a crispy outside. Heat vegetable or olive oil in a deep pot to medium-high and fry the croquettes in batches until golden. Drain on a paper towel and serve.
Getting the Exterior and Filling Just Right
To get the exterior crispy and the filling smooth and creamy you need to follow the rules. Use panko breadcrumbs for the coating, they will give you a lighter and crunchier crust. When frying heat oil in a deep fryer or frying pan to medium high heat and test it with a small breadcrumb—if it sizzles immediately the oil is ready. Fry in batches to avoid overcrowding, turn the croquettes gently with a slotted spoon to cook evenly. Each one should come out golden brown and full of flavor and crab meat.
Crispy Crab Perfection
For the crispiest croquettes, make sure the oil is nice and hot before frying – at least 450°F. Use a neutral oil like sunflower or canola oil so you don’t overpower the delicate flavors of the crab croquettes.
When frying, maintain the oil temperature at medium-high heat to get a golden crispy outside without overcooking the inside. If you want a lighter texture use a small amount of oil to shallow fry instead of deep frying. Finally, for extra flavor stir in some fresh parsley or a pinch of lemon zest into the mixture before shaping.
Perfect Homemade Béarnaise Sauce
While you make the béarnaise sauce, keep the heat low and add the butter very slowly to make sure the sauce doesn’t break.
What’s in Crab Croquettes?
The main ingredients are:
- Crab meat or imitation crab meat
- Butter and flour for the base
- Milk for the creamy filling
- Onion, finely chopped, for flavor
- Kosher salt and black pepper for seasoning
- Mustard powder for a kick
- Beaten egg and panko breadcrumbs for breading
- Fresh parsley, chopped, for brightness
- Vegetable oil or olive oil for frying
Optional: mashed potato for heartiness, lemon zest for freshness or a pinch of sugar to balance flavors.
What’s the texture of Crab Croquettes like ?
Crab croquettes are all about the contrast between the outside and the inside. The panko breadcrumbs are crunchy when fried and the inside is soft and creamy with the crab mixture. Each bite is gooey and melts in your mouth, bringing out the flavors of the crabmeat and seasonings. The golden coating delicately gives way to the luscious filling inside.
How to Serve Crab Croquettes?
Serve hot and crispy with dipping sauces. Sriracha mayo or creamy dill sauce is great, lemon mayonnaise is simple and fresh. Arrange on a plate lined with paper towels to absorb excess oil and garnish with parsley for color. Perfect as an appetizer or party snack or with a green salad or steamed rice for a light meal. For a fancy presentation serve in individual portions with a wedge of lemon.
What Other Cuisines Have Crab Croquettes?
Crab croquettes are a beloved dish in many cuisines. In Japan they are called korokke and made with a creamy mixture of crab and mashed potatoes, coated in Japanese panko breadcrumbs for extra crunch. The Spanish version is bold flavored and sometimes includes chorizo or paprika with the crabmeat. In France they are served as a refined appetizer, highlighting the delicate texture of the filling and often with a simple dipping sauce. Whatever the cuisine, these crispy bites are all about balance of flavor and texture.
Make Ahead Crab Croquettes for Busy Days
When planning for next day meals or events crab croquettes are a make ahead option. After making and shaping the croquettes place them on a baking sheet and freeze until firm. Then transfer to a container or freezer bag and store. When you need them, fry them straight from frozen—just add a couple of extra minutes to the cooking time so they heat through. This saves time and ensures freshly cooked croquettes whenever you want to serve.
How to Store and Reheat Croquettes
To store leftover croquettes place in an airtight container and refrigerate for up to 2 days. For longer storage arrange the croquettes on a baking sheet, freeze until firm then transfer to a freezer safe bag or container. When you want to serve reheat the frozen croquettes in a 375°F (190°C) oven for about 15-20 minutes so they stay crispy on the outside. Do not microwave as this will make the exterior soggy. This is perfect for make ahead meals and quick weeknight dinners.
Cooking Tips and Tricks
For the crispiest croquettes, make sure the oil is nice and hot before frying – at least 450°F. Use a neutral oil like sunflower or canola oil so you don’t overpower the delicate flavors 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.
Preparation time
1 h
Ingredients For
-
-
1 lb
-
2 tbsp
-
-
1 tsp
-
1 tsp
-
1 tbsp
-
-
-
x 1
-
1 cup
-
2 tbsp
-
-
1 tbsp
-
1 tbsp
-
Preparation
1
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.
2
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.
3
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 450f 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!
Pair with
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 .
Our latest recipes
