Crab Croquettes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Herbert Roebuck, Clovis, CA
Sunset reader Herbert Roebuck of Clovis, California, suggests chilling the formed crab balls for an hour or up to 1 day, if you have time, to make them easier to roll in panko. They're delicious served with tartar sa
Ingredients
1/4 cup chopped green onions
1 tablespoon butter
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
6 ounces shelled cooked crab
2 large eggs
3/4 cup panko (Japanese-style bread crumbs), divided
About 4 cups vegetable oil for frying
Hot sauce
Instructions
Sauté onions in butter in a medium frying pan over high heat until softened, 1 minute. Transfer to a large bowl. Add mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko and stir until blended.
Form mixture into 8 balls and set them on an oiled 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.
Meanwhile, pour oil into a medium pot, insert a deep-fry thermometer, and heat over high heat to 350 °. Cook 3 or 4 balls in oil at a time, turning often, until medium brown, 4 minutes. Transfer croquettes to paper towels. Serve with hot sauce.
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