Cindys Shrimp And Crab Croquettes Recipes

Steps:

• For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper.
• Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside.
• For the creamed green peas: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until smooth and lightly browned, about 1 minute. Slowly whisk in the milk and continue cooking on medium heat, stirring often. Season with salt and pepper. Cook until the mixture is smooth and thick, about 6 minutes. Stir in the peas, and keep warm while you fry the croquettes.
• Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F.
• Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy.

Steps:

• For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
• For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
• Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
• Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
• Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
• When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
• Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.

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.