Crab Cake Croquettes Food

CRAB CROQUETTAS

Steps:

• For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes.
• For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside.
• When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes.
• In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt.
• While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side.

CRAB CAKES DE DANIEL VéZINA

Steps:

• 1. Déposer les pommes de terre sur une tôle recouverte de gros sel et les mettre au four à 400 F° (190 C°) pendant 1 heure. 2. Au terme de la cuisson, les couper en deux et retirer la pulpe des pommes de terre à l'aide d'une cuillère et réduire cette pulpe en purée. 3. Ajouter l'huile d'olive et assaisonner. 4. Déposer une certaine quantité d'appareil de crabe (selon si vous voulez une entrée ou un plat principal) dans un emporte-pièce ou une louche en métal, pour pouvoir les portionner. Ce sera plus facile pour les façonner ensuite avec les paumes. 5. Prendre la chair de crabe et bien la presser dans vos mains pour en extraire l'eau. 6. Attention de retirer les cartilages (s'il en reste) et incorporer délicatement le crabe dans la purée de pommes de terre. 7. Ajouter ensuite les oignons verts, l'ail, la moutarde de Dijon, la mayonnaise maison, la coriandre fraîche, le poivre rose, le sel, la sauce Worcestershire et la sauce sriracha. 8. Si vous choisissez de ne pas paner les crab cakes, il ne reste qu'à les enfariner au dernier moment et de les saisir délicatement pour bien les colorer sur les deux faces dans une poêle anti-adhésive avec du beurre clarifié (ou à défaut, de l'huile canola) et de les passer quelques minutes au four. 9. Servir les crab cakes accompagnés de la mayonnaise au soya et à la lime et de guacamole. 10. Si l'on souhaite paner ses crab cakes, les passer d'abord chacun dans la farine et bien les secouer. 11. Les tremper dans le mélange d'œufs battus avec un peu d'huile, de sel et de poivre et les égoutter. 12. Les passer finalement dans la chapelure de pain. Réserver au frigo jusqu'au moment de les frire. 13. Chauffer de l'huile jusqu'à 360 F° (182 C°). 14. Il suffit de les plonger dans l'huile et de leur donner une belle couleur dorée, si les crab cakes sont trop gros, il arrive que l'on doive les mettre au four après les avoir frits pour s'assurer qu'ils soient chauds au milieu.

CRAB CAKES

Steps:

• Place the ginger and chilli into a mini food processor and pulse until finely chopped.
• In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
• Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
• Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
• Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
• Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.

DEVILED CRAB CROQUETTES

Steps:

• Croquette Dough: About 4 hours before serving, make dough. Break white bread into pieces, place in a large bowl, cover with water and soak for 15 minutes. (I used about 2 cups of water. I poured 1 cup of water over the bread and then mixed it before adding another cup of water. I also let it sit for about 30 minutes, not 15, and got very little excess water this way) Drain water and squeeze soaked bread until almost dry and return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball and refrigerate 2 hours.
• Make filling: Heat olive oil in large skillet. Add onion, bell pepper, garlic and hot red pepper, and saute very slowly 15 minutes. Add bay leaves, sugar, salt, water and tomato paste and stir. Cook uncovered 20 minutes or until all of the water has evaporated. See picture above, you should be able to drag a spoon thru and no moisture remains. Stir in crab, and heat a few minutes. Remove bay leaves. Place mixture on platter, and refrigerate 2 hours.
• To assemble: After dough and filling have chilled, make croquettes. With your hands, take about three tablespoons of bread dough, press, add one tablespoon of crab filling and seal dough around filling like a croquette with pointed ends.
• In a small bowl, mix eggs, milk, salt and pepper. In another bowl, mix Vigo Italian Style Seasoned Bread Crumbs and flour. Roll croquettes first into breadcrumb mixture then into egg mixture then into breadcrumb mixture again. Refrigerate 2 hours.
• When ready to cook, heat oil in a deep heavy saucepan or a deep fryer to 350 degrees. Place croquettes a few at a time in the hot oil, and fry until light brown.

CHEF JOHN'S CRAB CAKES

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

CRAB CROQUETTE SANDWICH

Steps:

• Prepare the crab croquettes. Melt 2 tbsp butter in a large saute pan over medium heat. Add the chopped onions and saute until softened, about 5 minutes. Add ¼ cup flour, stirring to combine. Add the milk and simmer for 2 minutes, stirring frequently. Stir in the crab and lemon juice and season the mixture with salt and pepper. Remove from heat and let cool completely.
• Preheat oven to 425 degrees F. Drizzle 2 tbsp on a baking sheet pan.
• Set up a breading station, placing ½ cup flour in one bowl, 2 eggs in another, and 1 cup panko with 2 tsp togarashi in a third.
• Shape the crab mixture into 6 patties, about ½ cup each. Carefully dredge the crab cakes in flour, shaking off the excess. Dip them in the egg, making sure to coat both sides then coat with the seasoned panko. Lay the crab cakes on the prepared sheet pan. Spray the crab cakes with a generous amount of cooking spray and bake in the oven for 20 minutes, flipping them over halfway through.
• While the crab cakes are baking, make the cabbage slaw. Whisk together 1 tbsp rice vinegar with 1 tbsp oil, and 1 tsp sugar. Toss the cabbage with the dressing and season with salt and pepper.
• Toast the bread and spread about 1 tbsp dijon mustard on one slice. Top with a crab cake and drizzle about 2 tbsp bulldog sauce on top. Pile on the cabbage and top with another slice of bread. Serve immediately.

CRAB CAKE CROQUETTES

Steps:

• Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
• Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
• Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.

CRAB CROQUETAS WITH ROMESCO DIPPING SAUCE

Steps:

• Heat the butter in a medium saucepan, then add the shallot and a pinch of salt. Cook over a low-medium heat for 6-7 minutes until slightly softened but not coloured. Add 65g of the flour, the mustard powder, cayenne and nutmeg, then cook, stirring, for 3-4 minutes until the flour starts to smell biscuity. Turn up the heat and gradually add the stock, stirring all the time, so the mixture thickens and bubbles gently. Once the stock is added continue to add the milk in the same way, then cook for 3-4 minutes, stirring, until the mixture is very thick and comes away from the sides of the pan when stirred. Stir in both kinds of crabmeat and the chopped herbs, then taste and season as needed.
• Transfer the sauce to a baking tray or large shallow bowl, smooth the top and cover with a layer of cling film directly touching the surface. Leave to cool completely, then chill in the fridge for at least 3 hours, or up to overnight.
• For the romesco, either grill the peppers under the hottest grill setting, turning often until blackened all over, or char them directly in the flame of a gas hob, using metal tongs. Once the peppers are blackened, put in a bowl covered with cling film or in a freezer bag and leave to cool for 20 minutes. Peel off the blackened skins (a quick rinse under cold water will help), remove the stalks and seeds, then tear into strips. Put in the bowl of a food processor with the remaining romesco ingredients (except the olive oil) and season well. Whizz to a thick paste, then pulse in the olive oil until well combined but still with some texture. Taste, season, scoop into a bowl and set aside.
• When ready to assemble the croquetas, put the remaining 75g flour and the eggs into separate, wide, shallow bowls and the breadcrumbs into a small roasting tin. Dust your hands with flour, then scoop out walnut-size pieces of the croqueta mixture with a teaspoon and roll into a ball between your palms. Drop into the flour to coat, then into the eggs, shaking gently each time to remove any excess. Finally, put them in the breadcrumb tin. Work until you have 3-4 croquetas in the breadcrumb tin, then shake the tin gently to coat the croquetas all over - squeeze them carefully in your hands to secure the coating. Put the breadcrumb-coated croquetas on a baking tray lined with baking paper, then chill all 24 croquetas in the fridge for 1 hour (or in the freezer for 40 minutes).
• Heat the oil in a large heavy-based saucepan over a medium-high heat to 180°C when tested with a digital thermometer. (If you don't have one, drop a few breadcrumbs into the oil after it's been heating for about 5 minutes - if they sizzle enthusiastically it's about right.) Fry the croquetas in batches for 4-5 minutes until deep golden - don't crowd the pan, and if they stop sizzling at any point, remove them from the pan with a slotted spoon, turn up the heat and bring the oil back to temperature before continuing. Keep the cooked croquetas warm in a low oven while you finish the rest. Serve with the romesco for dipping.

WEEKNIGHT SHRIMP BOIL

Steps:

• Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
• Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
• Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.

CRAB AND RICE CROQUETTES

Steps:

• Mix together croquette ingredients and chill for 2 hours or more.
• Shape 1/3 cup croquette mixture into a patty and dredge in seasoned bread crumbs.
• Shallow fry in about an inch of hot oil (350F) for a few minutes on each side or until golden.
• Drain and serve hot.
• Serve with remoulade sauce, tartar sauce or seafood cocktail sauce

CAJUN CRAB CROQUETTES WITH ZESTY REMOULADE SAUCE

Steps:

• Preheat oven to 425°F Coat a baking sheet with cooking spray.
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.
• Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.
• Bake the croquettes until heated through and golden brown on top, about 20 minutes.
• TO MAKE ZESTY REMOULADE SAUCE:.
• Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
• Serve at room temperature or slightly chilled with croquettes.

CRAB CAKE CROQUETTES

Steps:

• Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
• Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
• Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.

THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM

Steps:

• For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)
• To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don't allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.
• Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour.
• Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture - about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes.
• Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked.
• Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve.

CRAB CROQUETTES

Steps:

• Melt the butter in a pan and fry the onion until golden brown.
• Stir in the flour and cook for a few seconds before gradually whisking in the milk. Whisk until the sauce is glossy and thick. Cook over a low heat for 5 minutes, stirring constantly.
• Beat in the tomato purée, mustard, nutmeg, salt and plenty of pepper. Cool a little then stir in the brown crab meat then the white and adjust seasoning. Spoon the mixture into a bowl and cover with cling film to prevent a skin forming. Cool, then chill for 3-4 hours until thickened.
• When ready to cook, remove the cling film and make about 15 quenelles using two dessert spoons to form the mixture into small ovals. Beat the eggs lightly in a bowl. scatter half the breadcrumbs into a bowl.
• Dip each crab quenelle into the egg and then coat evenly in breadcrumbs. They are delicate so handle gently. Put on a baking tray. After 10 croquettes have been prepared, tip out the used breadcrumbs - these will have become sticky and lumpy - and replace them with the remaining breadcrumbs (at this point you can chill the croquettes until just before it is time to serve).
• Fill a large pan no more than one third with sunflower oil and heat to 180c or until a cube of bread browns in 2 minutes. Using a metal slotted spoon, carefully lower five crab cakes at a time into the hot oil and cook for about 2½ minutes until the coating is golden brown and the filling melted into a soft, unctuous sauce. Keep warm while the remainder are cooked. Serve hot with salad and wedges of lemon for squeezing. Good with a glass of chilled manzanilla.

LEFTOVER HAM CURRIED CROQUETTES

Steps:

• Preheat oven to 350 F.
• Line baking sheet with parchment paper.
• In food processor, blitz celery and onion to pieces the size of peas.
• Add ham to processor. Pulse a few times until ham and veggie pieces are no bigger than 1/4-inch pieces.
• In large bowl, whisk eggs, mayonnaise, mustard, curry powder, parsley and Worcestershire sauce. Mix in cracker crumbs until moistened.
• Add contents of food processor. Stir until mixture is well blended.
• Using a 1/2 cup measure, scoop cupfuls of croquette mixture. Unmold into hands and press together to form 1-inch thick patties. Make 8 patties.
• To coat patties, set one at a time into dish of bread crumbs, toss crumbs over to stick crumbs to surface of patties (do not roll patties).
• Heat 3 tbsp vegetable oil in frypan on medium-low. Set patties into hot pan, carefully turning over to lightly brown both sides, about 1 minute per side (tip: to avoid breaking patties, use two spatulas to guide patties when turning them over in pan).
• Set browned patties on lined baking sheet.
• Bake on middle rack of oven 15 minutes, or until heated through. Serve hot. Makes 8 Croquettes.