Creamy Crab Croquette Recipe

This crab croquette recipe is my ultimate comfort food; it’s like a warm hug with every crispy, creamy bite. I love how the delicate sweetness of the crab and the hint of nutmeg come together to create a flavor explosion, making it a showstopper at any dinner party!

The Creamy Crab Croquette recipe has a delightful medley of flavors in it that I love. The croquettes are mostly crab, but there’s also the richness of cream and milk (let’s not think about the calories) and a seriously crunchy panko coating that makes up the shell.

After a few minutes in the hot oil, they emerge so satisfyingly crispy that you might want to take a victory lap around your kitchen.

Ingredients

Cooked Crab Meat:
Proteins are abundant, and fats are scarce; this combination yields an elegant flavor.

All-Purpose Flour:
Offers a foundation and lends density to the stuffing.

Whole Milk:
Imparts creaminess and richness to the mixture.

Heavy Cream:
Increases creaminess, provides a hint of luxury.

Onion:
Imparts a deep, savory flavor and a hint of sweetness to the dish.

Butter:
Provides depth and a mouthfilling quality.

Panko Breadcrumbs:
Produces a clear, light crust.

Nutmeg:
Provides a subtle, yet welcoming, aromatic quality.

Ingredient Quantities

• 1 cup cooked crab meat, flaked
• 1/2 cup all-purpose flour
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/2 small onion, finely chopped
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground nutmeg
• Salt, to taste
• Black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. In a saucepan over medium heat, melt the butter and sauté the onion, which you’ve chopped finely, until it is soft and translucent.

2. Combine the onion and butter mixture with 1/2 cup flour, stirring all the while to make a roux. Don’t let it brown for about 2 minutes, and you’re good.

3. Slowly beat in the milk and heavy cream, blending constantly while the mixture thickens into a smooth and creamy consistency.

4. Season with ground nutmeg, salt, and pepper, then gently fold in the flaked crab meat. Take the mixture off the heat and let it cool down to room temperature.

5. After cooling, use your hands to form the mixture into small rounds that are about 2 inches in diameter. These will serve as the basis for the croquettes.

6. Set up a dredging station with three separate bowls containing the following: 1) the remaining flour, 2) beaten eggs, and 3) panko breadcrumbs.

7. Lightly dredge each croquette in flour, dip it into the beaten eggs, and then coat it with panko breadcrumbs, ensuring it is thoroughly covered.

8. In a big frying pan, heat vegetable oil over medium-high heat until it’s sparkling. Use a breadcrumb to test it; it should sizzle when it contacts the oil.

9. Without piling them up, fry the croquettes in batches, turning them now and then, until they are golden brown and crisp, which should take about 3-4 minutes per side.

10. Eliminate the excess oil from the croquettes after frying by placing them on a plate lined with paper towels. Ensure they are served at a hot temperature, right after frying, with lemon wedges alongside for a zesty contrast. Savor the moment!

Equipment Needed

1. Saucepan
2. Frying pan
3. Chopping board
4. Chef’s knife
5. Mixing bowls (at least three)
6. Whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Paper towels
11. Plate for serving
12. Tongs or slotted spoon
13. Fork or whisk for beating eggs

FAQ

• Can I use canned crab meat for this recipe?Definitely, canned crab meat is an option. Just make certain that you drain it well before using it.
• What type of oil is best for frying the croquettes?Frying croquettes requires idiomatic oil. The oil should have a high smoke point and be relatively odorless. Canola oil, sunflower oil, and peanut oil (when not frying for a gluten-free crowd) all fit the bill.
• Can these croquettes be made ahead of time?The croquettes can be made a day in advance and kept in the refrigerator. Just before serving, fry them to a golden brown, so they maintain their signature crispness. It also helps if the oil is hot enough; if it is not, the inside will not cook and get warm before the outside turns brown.
• Is it necessary to add nutmeg?Nutmeg brings a gentle depth of flavor, but you could just as easily leave it out or dollop in a pinch of cayenne for a different taste.
• What dipping sauce pairs well with crab croquettes?A straightforward aioli, tartar sauce, or even a spicy mayo can quite beautifully complement the croquettes’ creamy texture.

Substitutions and Variations

You can use cooked shrimp, chopped and flaked, for a different seafood option, instead of cooked crab meat.
Almond milk or another milk alternative can be substituted for whole milk and yield a dairy-free option.
Coconut cream can be used as a dairy-free alternative to heavy cream.
You can replace panko breadcrumbs with cornflakes or regular breadcrumbs, crushed, for a different texture.
To make this gluten-free, use gluten-free all-purpose flour and gluten-free breadcrumbs.

Pro Tips

1. Chill the Mixture Before forming the crab mixture into croquettes, chill it in the refrigerator for about 30 minutes. This firms up the mixture and makes it easier to shape, reducing the risk of them falling apart while frying.

2. Season the Dredge Enhance the flavor by seasoning both the flour and panko breadcrumbs with a little salt and pepper. This ensures that every layer of the croquette is well-seasoned.

3. Double Dredge for Extra Crunch For an extra crispy texture, consider double dredging the croquettes. After the first round of flour, eggs, and breadcrumbs, dip them back into the eggs and breadcrumbs once more.

4. Maintain Oil Temperature Keep an eye on the oil’s temperature while frying. Ideally, it should be around 350°F (175°C). If the oil is too hot, the croquettes might brown too quickly on the outside while remaining undercooked inside. Too cool, and they will absorb more oil and become greasy.

5. Test Fry One Croquette First Fry one croquette initially to test the seasoning and texture. This allows you to adjust the seasoning or frying technique before cooking the rest of the batch.