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Corn & Crab Croquettes

This Corn and Crab Croquettes recipe will be a hit at your garden party.
Posted By: K. Taako
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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Makes about 15-20 (depending on the size of your ice cube trays)

3 tablespoon unsalted butter
3 tablespoon flour
1 cup half and half
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
2 teaspoons bourbon

1/3 pound crab meat shredded
7 ounces creamed corn (half a can)
1/4 tsp white pepper

1/2 cup flour
2 eggs
1 1/2 cups panko or breadcrumbs

Chuno sauce (or Worcestershire sauce) to serve

Cooking Process:

Melt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps. Whisk in the salt, sugar and bourbon, then return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning.

When the sauce is thick and bubbly, remove it from the heat and stir in the crab, creamed corn and white pepper. Salt to taste. Cool to room temperature then put the mixture into two greased ice cube trays. Put the ice cube trays in the freezer until the mixture is frozen.

Beat 2 eggs in a bowl. Put the panko in another bowl. Put 1/2 cup of flour into a ziplock bag and add some of the frozen cubes of filling. Seal the bag and shake to evenly coat with flour. Tap off any excess flour from each cube and roll it in the egg, making sure to completely coat the cube in egg. Transfer to the panko and roll it around, sprinkling panko on top and pressing down to ensure a thick coat of bread crumbs.

In a medium heavy bottomed pot such as a dutch oven, add about 2 inches of oil. Heat until it reaches 340 degrees F, then add some breaded croquettes. Don’t over crowd the pot, otherwise the oil temperature will start to fall. Gently turn the croquettes over once and fry until the cubes start puffing up. If you let them fry too long, they will burst, if you don’t fry them long enough the inside will be cold, so you’ll have to keep a close watch on them.

Transfer to a paper towel lined rack as they finish frying. Serve with chuno sauce (Japanese Worcestershire sauce).