Crab Croquettes

Name: Crab Croquettes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 1 Tbsp butter; 170 grams shelled cooked crab; 1 teaspoons dry mustard; 2 larges eggs; 0 teaspoons garlic powder; 59 milliliters chopped green onions; 30 servings Hot sauce; 0 teaspoons kosher salt; 177 milliliters panko (Japanese-style bread crumbs), divided; 946 milliliters About vegetable oil for frying

Crab Croquettes

If 28 cents per serving falls in your budget, Crab Croquettes might be From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Saut onions in butter in a medium frying pan over high heat until softened, 1 minute.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Transfer to a large bowl.

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Bowl

Add mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko and stir until blended.

Ingredients you will need

Garlic Powder

Mustard

Panko

Crab

Salt

Egg

Form mixture into 8 balls and set them on an oiled baking sheet.

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Baking Sheet

Whisk remaining egg with 2 tbsp. water on a small plate. Put remaining 1/2 cup panko on another plate. Dip balls in egg, then roll in panko.

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Panko

Water

Roll

Dip

Egg

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Whisk

Meanwhile, pour oil into a medium pot, insert a deep-fry thermometer, and heat over high heat to 35

Ingredients you will need

Cooking Oil

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Kitchen Thermometer

Pot

Cook 3 or 4 balls in oil at a time, turning often, until medium brown, 4 minutes.

Ingredients you will need

Cooking Oil

Transfer croquettes to paper towels.

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Paper Towels

Serve with hot sauce.

Ingredients you will need

Hot Sauce

Equipment

Ingredients

Servings:

1Tbsp

butter 170grams

shelled cooked crab 1teaspoons

dry mustard 2larges

eggs 0teaspoons

garlic powder 59milliliters

chopped green onions 30servings

Hot sauce 0teaspoons

kosher salt 177milliliters

panko (Japanese-style bread crumbs), divided 946milliliters

About vegetable oil for frying

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.