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Ingredients
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Croquetas Mixture
Method
Preparation
Cook the Base
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
Make the Roux
Stir in the flour and cook for about 2 minutes until it's lightly golden. Gradually add the milk, stirring continuously to prevent lumps, until the mixture thickens.
Add Seafood
Fold in the lump crab meat, chopped shrimp, paprika, salt, and black pepper. Mix well and cook for another 5 minutes.
Chill the Mixture
Remove the mixture from heat and let it cool. Once cooled, cover and refrigerate for at least 2 hours.
Form Croquetas
Once chilled, scoop out small portions of the mixture and shape them into small logs or balls.
Dip each croqueta in the beaten egg, then roll in the bread crumbs to coat evenly.
Fry the Croquetas
Heat oil in a deep frying pan over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Serve
Serve the croquetas warm with your choice of dipping sauce.
