Crabby Croquettes With Curried Ricotta Dipping Sauce Recipes

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CRAB CROQUETTES

A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 22



Crab Croquettes image

Steps:

  • Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
  • Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
  • Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
  • In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
  • Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.

1 ripe mango, peeled and roughly chopped
1 small shallot, roughly chopped
1/2 jalapeno chile, seeded and roughly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of sugar
2 tablespoons extra-virgin olive oil
2 tablespoons ghee
1 medium shallot, minced
2 tablespoons minced red bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
3 tablespoons strained plain whole-milk Greek yogurt
1/2 pound fresh lump crabmeat
1 quart safflower oil
1 cup unbleached all-purpose flour
2 large eggs, beaten
2 cups panko (or dry breadcrumbs)

RED PEPPER CRAB CROQUETAS WITH GARLIC-ALMOND SAUCE

In Spain, golden-fried croquetas are served in tapas bars to the delight of all. They may be made of any number of things, like salt, potatoes or cauliflower. Béchamel is used to bind the mixture, which gives these crab-meat croquetas a luscious center. The crisp and creamy bites are perfect for any gathering, eaten out of hand with drinks.

Provided by David Tanis

Categories     snack, finger foods, project, seafood, appetizer

Time 1h

Yield 24 croquetas

Number Of Ingredients 16



Red Pepper Crab Croquetas With Garlic-Almond Sauce image

Steps:

  • Make the béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, 1/4 cup at a time, to obtain a smooth, thick sauce. Turn heat to low, add 1/2 teaspoon salt and a generous amount of freshly ground black pepper. Continue to cook, stirring, for 4 to 5 minutes. Thin if necessary with a tablespoon or so more milk, but keep it the consistency of whipped cream.
  • Make the crab mixture: Put crab meat in a mixing bowl and add warm béchamel. Stir in roasted peppers, cayenne, scallions, cilantro, and lemon zest and mix gently until ingredients are well incorporated. Taste for salt and adjust seasoning. Spread mixture on a baking sheet in a layer about 1 inch thick, cover and refrigerate until firm, about 2 hours. (The crab mixture can be prepared up to a day in advance and refrigerated.)
  • Assemble the croquetas: Arrange 3 small shallow bowls on a work counter. Add 1 cup of flour to one bowl, then season it with salt and pepper. In second, add the beaten eggs. Fill the third bowl with bread crumbs. Weigh 1-ounce portions of the crab mixture and place on wax paper. Roll each portion in seasoned flour, then dip into egg and finally roll in crumbs, forming each gently into a sphere. Put breaded croquetas on a clean baking sheet and sprinkle with more crumbs. Repeat until all are breaded. Refrigerate, uncovered, until ready to fry.
  • Make the garlic-almond sauce: Put almonds in a food processor and blend thoroughly, until finely ground. Add garlic and pulse to combine. With the food processor running, add a faint drizzle of olive oil as sauce thickens. The oil must be added very slowly or the sauce will separate or break. Continue adding the oil until it is all incorporated. Season sauce with salt to taste. Transfer to a small bowl and set aside.
  • To fry croquetas, pour vegetable oil to depth of 2 inches in a wide, deep saucepan and place over medium-high heat. Bring oil to 375 degrees. Working in small batches, fry croquetas on each side until golden brown, about 4 minutes. (Too many in the pan risks significantly lowering the temperature of the oil.) Remove croquetas with a slotted spoon and transfer to a paper-towel-lined baking sheet. Season lightly with salt and keep warm in a low oven. Repeat until all croquetas are fried. Pile them on a serving platter and serve with garlic-almond sauce for dipping.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 188 milligrams, Sugar 2 grams, TransFat 0 grams

4 tablespoons butter
4 tablespoons all-purpose flour, plus 1 cup more for dredging
1 cup milk, heated
Salt and pepper
1 pound crab meat
1/2 cup diced roasted red peppers
1/8 teaspoon cayenne
1/2 cup thinly sliced scallions
3 tablespoons chopped cilantro
1/2 teaspoon grated lemon zest
3 large eggs, beaten
2 cups fine bread crumbs, made from a French or Italian loaf
Vegetable oil, for frying
1 cup blanched almonds
4 garlic cloves, finely grated
1 cup extra-virgin olive oil

CRABBY CROQUETTES WITH CURRIED RICOTTA DIPPING SAUCE

Growing up, one of my favorite treats was tuna croquesttes dipped in a dilly sour cream sauce. Creating this dish for the Spring 2003 Ready Set Cook contest brought back lots of good memories, and hopefully will create many wonderful new ones.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13



Crabby Croquettes with Curried Ricotta Dipping Sauce image

Steps:

  • To make the croquettes: Add the celery stalks and onion to the food processor.
  • Process until minced fine.
  • Add the crab, eggs, flour, soy sauce, paprika and salt and pepper.
  • Process untila thick paste is formed.
  • Heat the oil in a frying pan.
  • Shallow fry the croquettes on both sides until done, about 8-10 minutes.
  • To make the dipping sauce: Combine all the ingredients together.
  • Let sit in the fridge for 1/2 and hour, allowing the sugar and curry poweder to infuse throughout the cheese.
  • Serve the croquettes warm or at room temperature alongside the cold dipping sauce.

Nutrition Facts : Calories 212.8, Fat 7.6, SaturatedFat 3.8, Cholesterol 134.4, Sodium 615.1, Carbohydrate 14.7, Fiber 2, Sugar 5.6, Protein 21.3

1 lb flaked crab (or artificial crab)
2 eggs
1/4 cup flour
1 tablespoon soy sauce
3 stalks celery
1 medium onion
1 teaspoon paprika
salt and pepper
oil (for frying)
1/2 lb fresh ricotta cheese
1 (15 ounce) can crushed tomatoes
1 teaspoon curry powder
2 teaspoons brown sugar

CINDY'S SHRIMP AND CRAB CROQUETTES

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 32



Cindy's Shrimp and Crab Croquettes image

Steps:

  • Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
  • In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
  • Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
  • Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
  • 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, and then the remaining oil. Process until thick and smooth.

2 cups water
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1 pound fresh shrimp, peeled, deveined and finely chopped
8 ounces crabmeat
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
4 eggs, lightly beaten
Vegetable oil or peanut oil for frying
White saltine cracker crumbs
Garlic Aioli, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 egg yolks
2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
10 cloves garlic
1 1/2 cups extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

CRAB CROQUETTES WITH SRIRACHA MAYO DIP

Make these crab croquettes for a special summery dish. We've served them with a simple sriracha mayo, but you can also use your favourite dip or condiment

Provided by Samuel Goldsmith

Categories     Lunch, Starter

Time 45m

Number Of Ingredients 13



Crab croquettes with sriracha mayo dip image

Steps:

  • Melt half the butter in a small pan over a medium heat and fry the red onions for 5-8 mins until soft but not golden. Remove to a small bowl, leaving any residual butter in the pan. Set aside. Add the remaining butter to the pan and reduce the heat to medium-low. Once melted, whisk in the flour. Cook for 1 min, then gradually whisk in the milk, a little at a time. When all the milk has been added and you have a glossy, smooth paste, cook for another 1 min, stirring continuously.
  • Remove from the heat and stir in the cooked red onions, lemon zest, parsley and spring onions. Leave to cool for a few minutes, then stir in the crabmeat and season lightly. Transfer to a bowl, cover and chill for at least 2 hrs or overnight.
  • When the crab mixture is cold and has firmed up slightly, tip the beaten egg into a shallow bowl and pour the breadcrumbs onto a plate. Working quickly, shape 2 tbsp of the crab mixture into a small patty (see tip, below). Coat this in the egg, then the breadcrumbs, ensuring the croquette is completely covered. Transfer to a plate or board, then repeat with the rest of the crab mixture, beaten egg and the breadcrumbs - you should get about eight croquettes in total.
  • Heat a 2-3cm depth of vegetable oil in a frying pan to 180C, ensuring the pan is no more than a third full. You can also test the temperature by dropping in a pinch of any residual crab mixture - it should sizzle and turn golden within a couple of minutes. Fry the croquettes in batches (not overcrowding the pan) for 1-2 mins on each side until golden and piping hot through the middle. Remove to a sheet of kitchen paper using a fish slice or slotted spoon and leave to drain while you fry the rest of the croquettes. To make the sriracha mayo, simply combine 1 tbsp sriracha with the mayonnaise, then transfer to a small bowl. Taste and add more sriracha if you prefer.
  • Serve immediately, or if you're taking the croquettes to the beach, leave to cool completely, then transfer to an airtight container. Spoon the sauce into a sealed jar. Pack both in a cool bag to serve at your destination. Will keep chilled for up to two days.

Nutrition Facts : Calories 274 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

50g butter
1 small red onion, finely chopped
40g plain flour
200ml milk
1 lemon, zested
small handful of parsley, finely chopped
2 spring onions, finely sliced
200g crabmeat (we used half white and half brown crabmeat)
1-2 eggs, beaten
80g panko breadcrumbs
vegetable oil, for frying
1-2 tbsp sriracha
6 tbsp mayonnaise

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