Name: FRENCH FOLD - Orchards CRAB CROQUETTES Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 12 oz lump crabmeat (picked free of shells); 3 tbsp unsalted butter; 0.5 cup yellow onion (finely minced); 2 cloves garlic (minced); 4 tbsp all-purpose flour; 1 cup whole milk; 0.25 cup heavy cream; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice; 2 tbsp fresh chives (finely chopped); 2 tbsp fresh flat-leaf parsley (finely chopped); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.125 tsp cayenne pepper (optional, for heat); 0.5 cup all-purpose flour (for dredging); 2 each large eggs (beaten); 1.5 cups plain breadcrumbs (panko preferred); 1 cup vegetable oil (for frying); 1 tbsp olive oil (optional, mixed with veg oil for frying); 1 cup roma or vine-ripened tomatoes (seeds removed, finely diced); 1 tbsp shallot (finely minced); 1 tsp prepared horseradish; 1 tsp red wine vinegar; 0.25 tsp sugar; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp olive oil; 0.5 cup mayonnaise (preferably full-fat); 2 tbsp Thai sweet chili sauce; 1 tsp Sriracha or hot chili paste

Method

Croquette Filling

1
Prepare base
In a medium skillet over medium heat, melt the butter. Add the minced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2
Make a roux and béchamel
Sprinkle the 4 tablespoons of flour over the softened onions and stir to coat. Cook 1–2 minutes to remove the raw flour taste. Gradually whisk in the whole milk until smooth. Bring to a gentle simmer, stirring constantly, until the mixture thickens to a thick sauce that coats the back of a spoon (3–5 minutes). Stir in the heavy cream, Dijon mustard, lemon juice, salt, black pepper and cayenne (if using) and cook 1 minute more.
3
Fold in crab and herbs
Remove the pan from heat. Fold in the lump crabmeat gently, trying to keep some lumps intact, then add the chopped chives and parsley. Taste and adjust seasoning. The filling should be thick enough to shape; if too loose, return to very low heat and cook, stirring, until thicker (do not overcook or break up the crab).
4
Chill filling
Spread the mixture into a shallow dish, cover with plastic wrap (press wrap onto the surface to prevent skin) and chill in the refrigerator until firm, at least 2 hours or up to overnight. Chilling makes shaping easier and prevents croquettes from falling apart during frying.

Coating & Frying

5
Form croquettes
Line a sheet pan with parchment. Using a tablespoon or a small scoop, portion the chilled crab mixture into even mounds (about 1.5 tablespoons each) and shape into ovals or small cylinders with lightly oiled hands. Alternatively, shape into 12–16 croquettes depending on desired size. Place on the prepared pan and chill 20–30 minutes to firm up.
6
Set up dredging station
Place the 1/2 cup flour in a shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl. Season the breadcrumbs lightly with a pinch of salt and pepper.
7
Coat croquettes
Working with chilled croquettes, dredge each croquette in flour (shake off excess), dip into beaten egg, then roll in panko to fully coat. For extra crispiness, repeat the egg and panko step for a double crust. Place coated croquettes back on the sheet pan and refrigerate 10–15 minutes to set the crust.
8
Fry until golden
In a heavy skillet or shallow pot, add vegetable oil and optional olive oil and heat over medium-high until it reaches about 350°F (175°C) or until a small breadcrumb sizzles on contact. Fry croquettes in batches without crowding, 2–3 minutes per side, turning to brown evenly, until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. For oven-finishing (lower oil), you can shallow-fry 1 minute per side and finish in a 375°F (190°C) oven for 6–8 minutes.

Tomato Horseradish Relish

9
Combine relish ingredients
In a small bowl, combine the diced tomatoes, minced shallot, prepared horseradish, red wine vinegar, sugar, salt, black pepper and olive oil. Stir gently to combine. Taste and adjust sweetness, acidity or heat as needed.
10
Rest
Let the relish sit at room temperature for 10–15 minutes to meld flavors, or chill up to 1 hour. Spoon off any excess liquid before serving so the croquettes remain crisp.

Chili Crab Mayo

11
Mix sauce
In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, tomato paste, lime juice, grated ginger and sea salt until smooth. Taste and adjust the balance—add more chili sauce for sweetness, Sriracha for heat, or lime for brightness.
12
Chill
Cover and refrigerate until ready to serve. Bring to cool room temperature just before plating for easiest dipping.

Garnish & Serve

13
Plate
Arrange warm croquettes on a platter. Spoon a small dollop of chili crab mayo beside each croquette or serve in a small bowl for dipping. Top each croquette with a teaspoon of the tomato horseradish relish or serve the relish on the side.
14
Finish
Garnish with chopped parsley and microgreens if using, and serve with lemon wedges. Serve immediately so croquettes remain crisp.

Crab Croquettes Recipe

Ingredients

Croquette Filling

Coating & Frying

Tomato Horseradish Relish

Chili Crab Mayo

Garnish & Serve

Method

Croquette Filling

Prepare base

Make a roux and béchamel

Fold in crab and herbs

Chill filling

Coating & Frying

Form croquettes

Set up dredging station

Coat croquettes

Fry until golden

Tomato Horseradish Relish

Combine relish ingredients

Rest

Chili Crab Mayo

Mix sauce

Chill

Garnish & Serve

Plate

Finish

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