July 9, 2009

Crab Croquettes

A family favorite 
~ blue crabs from the gulf.

Life just doesn't get any better. unless you're the one doing the picking. A favorite at the beach, this recipe goes back a long way in our family. Today, I purchase crab meat instead of doing the picking, but if you catch a fine mess of blues, then get to it and enjoy some of the best eats around.

Crab Croquettes
Pure crab savor with little filling

1 pound fresh lump crab meat
2 teaspoons grated onion
1 teaspoon Worcestershire
1 1/2 tablespoons lemon juice
Dash of cayenne
2 tablespoons butter
3 tablespoons flour
2 tablespoons salt
1/2 cup milk
2 eggs

Flake and clean crab meat. Mix the onion, Worcestershire, lemon and cayenne together and fold in the crab meat. In a small saucepan melt butter and blend in the flour and salt. Stir in the milk and cook over low heat stirring constantly until thickened. Let cool. Beat one egg and fold in the crab mixture along with the white sauce. Spread in a greased casserole dish and chill in refrigerator for several hours. When stiff, form into croquettes, dip in beaten egg, and roll in breadcrumbs and deep fry at 370 degrees until brown. Drain on paper towels.

Get this recipe and many more in my Grits to Guacamole cookbook, click here.

1 comment :

  1. Those croquettes look so good with all that beautiful meat and very little filler that I am tempted to make some of my own now:)