Crab Cake Croquettes Recipe

Name: Crab Cake Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 3 teaspoons chili-garlic sauce; 2 tablespoons fresh lemon juice; 2 tablespoons canola oil, plus more for shallow frying; 1 celery rib, finely chopped (about 1/4 cup); 1/2 jalapeno, finely chopped (with or without seeds); 1/2 small red onion, finely chopped (about 1/2 cup); 1/2 red bell pepper, finely chopped (about 1/2 cup); 1 lb lump crabmeat, picked through for shells, coarsely chopped; 4 cups unseasoned breadcrumbs; 1 large egg, beaten; kosher salt and black pepper

Servings: persons

1 cup mayonnaise
3 teaspoons chili-garlic sauce
2 tablespoons fresh lemon juice
2 tablespoons canola oil, plus more for shallow frying
1 celery rib, finely chopped (about 1/4 cup)
1/2 jalapeno, finely chopped (with or without seeds)
1/2 small red onion, finely chopped (about 1/2 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 lb lump crabmeat, picked through for shells, coarsely chopped
4 cups unseasoned breadcrumbs
1 large egg, beaten
kosher salt and black pepper

1
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.
2
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.
3
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.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup mayonnaise, 3 teaspoons chili-garlic sauce, 2 tablespoons fresh lemon juice, 2 tablespoons canola oil, plus more for shallow frying, and more.

Yes, Crab Cake Croquettes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cake Croquettes

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