Crab Croquettes
Description
This appetizer is quick and easy to make. I really love croquettes in general, but crab croquettes (that is, croquettes with crab meat) are my favorites. They’re very easy to make from readily available ingredients—except that good crab meat isn’t always easy to find. What I like is that the croquette mixture can be kept in the refrigerator for up to a week. When you’re in the mood to eat—just quickly fry the croquettes and you’re done. And whatever you don’t finish at lunch or dinner—you eat cold, as a snack, with beer or another favorite drink. Perfect! :) Can be served warm or chilled.
Instructions
- 1
Step 1
Let's prepare all the necessary ingredients — shred the crab meat into thin strands and drain the water from the corn.
- 2
Step 2
Slice the onion very, very thinly. It's best to do this with a slicer — you can't slice it this thin by hand.
- 3
Step 3
Sauté the onion in butter until translucent.
- 4
Step 4
Then add 4 tbsp. flour to the onion and, stirring quickly, sauté until the onion and flour have combined.
- 5
Step 5
Now add the milk and cream, season with salt and pepper. Stir and let the sauce thicken slightly. Next, add the corn and crab meat and mix well. After 1–2 minutes, remove the pan from the heat.
- 6
Step 6
Transfer the mixture to a container and refrigerate for 1 hour so it firms up slightly.
- 7
Step 7
Divide the hardened mixture into 5-6 portions, rolling each one into a patty shape. Coat each patty in flour.
- 8
Step 8
Then dip each pastry into the beaten egg.
- 9
Step 9
Finally, coat the croquettes in breadcrumbs.
- 10
Step 10
Heat the oil in a pan. Add the croquettes to the hot oil and fry for a few minutes until the crust is a rich golden brown.
- 11
Step 11
The croquettes are ready. They can be served as a hot dish with a side, or as a cold appetizer.