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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Crab Cake Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions