Crab croquettes the best way to stretch crab dollar
August 15, 2006
This week’s recipe of crab croquettes is a great way to stretch your crab dollar. Croquettes came into fashion during the Depression era. It was an excellent way to use leftovers, whether fish (the most popular use of croquettes) or ham and/or chicken and turkey.
This recipe can be converted to use any of these ingredients. I thought that while the fresh crab is in season, it would be a great way for you to rekindle old memories or explore new cooking horizons.
One of the good things about a croquette is that it cooks rather quickly, sealing in the wonderful flavor of crab. We’ll use Dungeness crab in this recipe, but you can use blue crab from Maryland or king crab meat.
Croquettes can be used as an entrée or as an appetizer for a party – very versatile. Some of the most celebrated chefs in San Francisco, Chicago and New York are now featuring them on their menus. Certainly, you are now going to be armed with the information that will put you in the same class.
Invite your friends and family over and explore this great renaissance of flavors.
The wine I would recommend is Rex Hill pinot gris, 2005. This is a great, crisp wine with the cleanest finish you ever had. This great Oregon winery also makes a stellar pinot noir. So visit our friends at Ben’s Liquor and Aloha Wine and Spirits for this wine or some other selections.
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As always enjoy, enjoy, enjoy!
1Ú2 pound clean crab meat (Dungeness, blue or king crab)
1 large egg yolk
11Ú2 T. Panko (Japanese bread crumbs)
1 bunch of green onions, (green only), finely chopped
11Ú2 T. Italian parsley, finely chopped
11Ú2 T. fresh dill
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Salt and pepper to taste
1Ú2 cup olive oil
4 ounces cooked red potatoes (cooked then peeled)
Check crab for any shells or cartilage. After cooking potatoes, cut in half and place in a mixing bowl. Add the egg yolk, and using a small mixer mix until smooth.
Add the panko crumbs and mix for 2 or 3 minutes. Add the remainder of the ingredients (except the crab) and mix for a further 2 or 3 minutes.
Now add the crab; hand mix carefully so as not to break up the crab too much. It is inevitable that some of it will break up.
Make 10 to 12 2-ounce croquettes the size of golf balls. Place in the refrigerator until you are ready to bread and fry them.
1 cup Panko
2 T. whole wheat flour (you may need more)
2 large whole eggs
1 T. cold water
Put the Panko crumbs in a shallow bowl (or dish), and put the flour on a plate or another shallow bowl. Put the eggs and water in another dish and mix with a whisk.
Roll the croquettes in the flour, the egg mixture and finally the Panko crumbs, being sure to cover completely.
Place on a sheet pan and prepare to fry.
Add oil to a frying pan and bring to a medium-hot temperature. Place the croquettes in the pan (be careful) and cook until golden brown. It will take about five minutes. Keep turning them. Place on paper towels to drain.
I like a nice relish with the croquettes. A corn relish this time of year is great.
Black Bean Corn Relish
3Ú4 cup black beans (cooked)
11Ú4 cup fresh corn kernels (Smith and Smith Farms from Dayton have great corn. You can get it at Adele’s on Thursday nights, 4-6:30 p.m., along with the rest of their harvest of the week.)
2 cloves garlic, chopped
2 Roma tomatoes, chopped 1Ú4 inch (no seeds)
1Ú2 cup red peppers, diced 1Ú4 inch square
2 teaspoons fresh mint, chopped
2 jalapeño peppers, chopped (no seeds)
1 T. brown sugar
1 T. sherry vinegar
2 T. olive oil
Salt and pepper to taste
In a sauté pan, heat oil to a medium-hot temperature and cook garlic, tomatoes, red peppers, corn, jalapeño peppers for about 5 minutes, stirring occasionally.
Add the other ingredients, except the mint, and cook for five more minutes, stirring.
Add salt and pepper to taste. Place in a serving dish and put the hot croquettes on top.
Sprinkle the mint over the top of the croquettes and relish and serve.
• Charlie Abowd is the owner and chef at Adele’s. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.