One of the perks of being a commercial fisherwoman is having access to fresh crabmeat. I love to make these crab croquettes for a quick and easy lunch or dinner from the crabs we catch on our boat, the LaDonna Rose. They are crispy on the outside and tender on the inside, with a burst of lemon flavor and a hint of spice.
To make these croquettes, you need only a few ingredients, and you can use canned or fresh crabmeat, but I prefer the latter.
The trick is not to overmix the ingredients, and to gently shape the croquettes. You want to keep some chunks of crabmeat for texture and flavor. You will also want to chill them in the fridge for at least 15 minutes before frying them. This helps them to hold together better and prevents them from falling apart in the oil.
When frying, you need a large skillet and enough oil to cover the bottom. You can use any oil you like, but I prefer olive oil for its health benefits and taste.
Serve them with a simple dipping sauce made with mayonnaise, lemon juice, parsley and Old Bay seasoning. They also pair well with a green salad, coleslaw or potato salad.
FOR THE CROQUETTES
2 cups fresh Dungeness crabmeat (about 2 crabs, cooked and cleaned)
1 cup panko bread crumbs
¼ cup green onions, minced
1 tablespoon fresh parsley, chopped
2 tablespoons grated lemon zest
2 tablespoons lemon juice
½ cup mayonnaise
1¼ teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
¼ teaspoon ground cayenne
½ teaspoon ground mustard
FOR THE BATTER
4 egg yolks
½ cup 2% milk
½ cup cold club soda or beer
2¼ teaspoons Old Bay seasoning
1 cup all-purpose flour
2 teaspoons baking powder
4 cups olive oil for frying
MAKE THE CRAB CROQUETTES
In a large bowl, gently combine all ingredients, then place in refrigerator.
MAKE THE BATTER
In a small bowl, whisk together egg yolks, milk, club soda and Old Bay seasoning. Add the flour and baking powder, and gently stir until the batter is just combined.
Heat 2 inches of oil in a 3-quart, straight-sided and heavy-bottom pan over medium heat until it reaches 350 degrees Fahrenheit on a deep-fat thermometer.
Form the crab mixture into cocktail-size balls, about one slightly heaping tablespoon each. Place the crab ball on a slotted spoon and coat with the batter, allowing the excess batter to drain off. Carefully lay them into the hot oil. Turn the croquettes frequently until golden brown. Remove croquettes to a plate lined with paper towels.
Serve immediately. Dip in Mae Ploy sweet chili sauce, if desired.
Recipe hint:
Fry croquettes a few at a time. Adding too many to the pan will drop the oil’s heat, resulting in greasy fluffs.
This article was originally published in the January/February 2024 issue.
