Crispy on the outside and pillow-soft on the inside, these crab croquettes feature sweet crab meat with a hint of citrus from lemon zest, paired with a tangy mustard sauce.
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In a large bowl, combine mashed potatoes, crab meat, parsley, dill, piquillo peppers, green onion, and lemon zest.
Shape the mixture into small patties.
Dredge each patty in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.
Heat oil in a frying pan over medium heat.
Fry the croquettes until golden brown and crispy on both sides. About 7-10 minutes.
Drain on paper towels before serving.
Use a kitchen scale to measure ingredients for accuracy.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use canned crab meat?
Yes, you can use canned crab meat, but fresh lump crab meat is recommended for the best flavor.
Can I bake the croquettes instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes or until golden brown.
What can I serve with crab croquettes?
They pair well with a tangy mustard sauce or a simple lemon aioli.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate until ready to cook.
How do I store leftover croquettes?
Store them in an airtight container in the refrigerator for up to 3 days.
