CRAB & SWEET CORN CROQUETTES Recipe
Lump Blue Crab | Remoulade | Red Pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croquette Ingredients
Method
Cooking Directions
Prepare the Mixture
In a large mixing bowl, combine the lump blue crab meat, sweet corn kernels, panko breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, diced red bell pepper, beaten egg, salt, and black pepper. Mix gently until just combined.
Shape the Croquettes
Using your hands, form the mixture into small patties or croquettes, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
Chill the Croquettes
Cover the baking sheet with plastic wrap and refrigerate the croquettes for at least 30 minutes to help them firm up.
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until hot but not smoking.
Fry the Croquettes
Carefully add the chilled croquettes to the hot oil, cooking in batches if necessary. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Drain and Serve
Remove the croquettes from the oil and place them on paper towels to drain excess oil. Serve warm with remoulade sauce on the side.