Crab Croquette Recipe

Prepare potatoes

Place diced russet potatoes in a small pot, cover with cold salted water, bring to a simmer and cook until fork-tender, about 12 minutes. Drain well and mash until smooth; set aside to cool slightly.

Make béchamel-style filling

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add minced shallot and sauté 1–2 minutes until translucent. Stir in 2 tbsp flour and cook 1 minute to remove raw flavor. Gradually whisk in 1 cup whole milk until smooth and thickened, about 3–4 minutes. Season with 1 tsp kosher salt and 1 tsp black pepper. Remove from heat.

Combine filling

In a large bowl, combine mashed potatoes, the warm milk mixture, 12 oz lump crab meat (check for shells and drain any liquid), 2 tbsp chopped parsley, 1 tsp lemon zest, and 1 tsp Dijon mustard. Fold gently until evenly combined but still slightly chunky. Taste and adjust seasoning.

Chill mixture

Transfer mixture to a shallow container, cover, and chill in the refrigerator for at least 30 minutes (this firms the mix for shaping).

Shape croquettes

Set up a breading station: 1) 1/2 cup flour; 2) 2 beaten eggs; 3) 1.5 cups panko breadcrumbs. Scoop about 2.5 tablespoons of filling and shape into logs or rounds (makes about 8–10 croquettes). Dredge each first in flour, then dip in beaten egg, then coat thoroughly with panko, pressing lightly to adhere.

Fry croquettes

Heat 1 cup vegetable oil in a heavy skillet over medium heat until it reaches 350°F/175°C or a small piece of bread sizzles and browns in ~30 seconds. Fry croquettes in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp, turning gently. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F/95°C) while finishing remaining croquettes.

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving chunks. Fold in diced tomato, 2 tbsp chopped red onion, 2 tbsp cilantro, 1 tbsp lime juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and optional 1/2 minced jalapeño. Adjust seasoning to taste and refrigerate until serving.

In a small bowl, combine 4 tbsp softened unsalted butter with 2 tbsp finely chopped sun-dried tomatoes, 1 tsp tomato paste, 1 tsp lemon juice, 1/4 tsp smoked paprika and 1/4 tsp kosher salt. Mix until evenly combined and smooth. Keep at room temperature for spreading; if making ahead, chill and bring back to room temp before serving.

In a bowl, whisk 1/2 cup mayonnaise with 1/4 cup finely diced fresh peach or 1/3 cup peach preserves, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust sweetness or acidity. Chill until ready to serve.

On each plate, spread a thin smear (about 1 tbsp) of tomato butter where the croquette will sit. Place 2–3 warm crab croquettes on the smear. Add a generous spoonful (about 2 tbsp) of chunky guacamole beside or on top of the croquettes. Drizzle or dot 1–2 tsp of peach mayo over the croquettes or around the plate for sweetness and contrast.

Garnish with a small handful of microgreens or baby arugula and serve with lemon wedges. Serve immediately while croquettes are hot and crisp.