Ybor City Crab Croquettes

Name: Ybor City Crab Croquettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 2 bay leaves; 454 grams claw crab meat, drained and flaked; 710 milliliters cracker crumbs; 6 eggs, beaten; 36 servings Croquette Dough; 355 milliliters all-purpose flour; 4 cloves garlic, minced; 118 milliliters finely chopped green pepper; 355 milliliters milk; 3 smalls onions, finely chopped; 0 teaspoons pepper; 1 teaspoon finely chopped hot red pepper; 2 teaspoons salt, divided; 1 teaspoons sugar; 170 grams tomato paste; 59 milliliters vegetable oil; 36 servings Additional vegetable oil

Ybor City Crab Croquettes requires approximately 45 minutes from start to finish. This pescatarian recipe serves 36. One serving contains 343 calories, 7g of protein, and 22g of fat. Head to the store and pick up pepper, garlic, flour, and a few other things to make it today.

Instructions

Prepare Croquette Dough. Refrigerate 2 hours.

Ingredients you will need

Dough

Saut onion, garlic, green pepper, and red pepper in 1/4 cup plus 1 tablespoon oil in a large heavy skillet 15 minutes. Stir in tomato paste, bay leaves, 1 teaspoon salt, and sugar. Cover and simmer 15 minutes over low heat.

Ingredients you will need

Green Pepper

Tomato Paste

Bay Leaves

Red Pepper

Garlic

Onion

Sugar

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add crab meat; cover and simmer an additional 10 minutes.

Ingredients you will need

Crabmeat

Remove from heat.

Transfer mixture to a medium mixing bowl.

Equipment you will use

Mixing Bowl

Remove and discard bay leaves. Cover and refrigerate 2 hours.

Ingredients you will need

Bay Leaves

Shape Croquette Dough into 36 two-inch balls. Press each ball into a 4-inch circle.

Ingredients you will need

Dough

Place 1 tablespoon chilled crab meat mixture in center of each circle. Fold dough around crab meat mixture to form boat-shaped croquette, sealing edges.

Ingredients you will need

Crabmeat

Dough

Combine eggs, milk, remaining salt, and pepper in a large mixing bowl; beat well.

Ingredients you will need

Pepper

Egg

Milk

Salt

Equipment you will use

Mixing Bowl

Combine cracker crumbs and flour in a large mixing bowl; stir well. Dip each croquette in egg mixture; dredge in cracker crumb mixture. Repeat dipping and dredging procedure to heavily coat croquettes. Cover and refrigerate 2 hours.

Ingredients you will need

Cracker Crumbs

All Purpose Flour

Dip

Egg

Equipment you will use

Mixing Bowl

Fry croquettes, a few at a time, in deep hot oil (37

Ingredients you will need

Cooking Oil

until golden brown.

Drain well.

Serve hot.

Equipment

Frying Pan

Mixing Bowl

Ingredients

Servings:

bay leaves 454grams

claw crab meat, drained and flaked 710milliliters

cracker crumbs 6

eggs, beaten 36servings

Croquette Dough 355milliliters

all-purpose flour 4cloves

garlic, minced 118milliliters

finely chopped green pepper 355milliliters

milk 3smalls

onions, finely chopped 0teaspoons

pepper 1teaspoon

finely chopped hot red pepper 2teaspoons

salt, divided 1teaspoons

sugar 170grams

tomato paste 59milliliters

vegetable oil 36servings

Additional vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.