Seafood Croquettes Recipe

Prepare seafood

Pat halibut and salmon dry with paper towels. Remove any remaining skin or bones. Finely dice both fish into small (about 1/4-inch) pieces so the croquette has visible chunks but will bind well. Flake the snow crab into bite-sized pieces and set aside.

Cook aromatics

In a sauté pan over medium heat, melt 2 tbs unsalted butter. Add the minced yellow onion and cook, stirring frequently, until translucent and softened, about 4 minutes. Add the white and light-green parts of the scallions and cook 1 more minute until softened but still bright.

Make roux/binder

Push aromatics to one side, add 3 tbs flour to the pan and cook 1–2 minutes, stirring constantly to remove the raw flour taste. Slowly whisk in 1 cup whole milk, scraping any browned bits from the pan, and cook until mixture thickens into a smooth béchamel-like paste, about 3–4 minutes. Remove from heat and let cool 5 minutes.

Combine seafood mixture

In a bowl combine the cooled béchamel, diced halibut, diced salmon, flaked snow crab, 2 tbs chopped parsley, 1 tsp Dijon mustard, 1 tsp lemon zest, 1/2 tsp black pepper and 1 tsp kosher salt. Add 1 egg yolk and fold gently until evenly combined. Taste and adjust seasoning. The mixture should be sticky and hold together when shaped; if too loose, refrigerate 15–20 minutes to firm up.

Shape croquettes

Using moistened hands or a small scoop, form the mixture into 12 small croquettes (about 1.5–2 inches long or 2 tablespoons each). Place on a parchment-lined tray and refrigerate 20–30 minutes to firm up, which helps them hold shape while frying.

Bread croquettes

Set up a dredging station: 1) 1/2 cup flour; 2) 1 beaten egg; 3) 1 cup panko. Lightly coat each chilled croquette in flour, tapping off excess, dip in beaten egg, then press into panko to fully coat. For an extra-crispy finish, double-coat (egg then panko again). Place coated croquettes on a tray and return to the fridge for 10 minutes to set the coating.

Fry croquettes

Heat 1 cup neutral oil in a large skillet or shallow pan over medium-high heat to 350°F (175°C) or until a small breadcrumb sizzles on contact. Fry croquettes in batches, 2–3 minutes per side, turning carefully, until golden brown and cooked through (internal temp ~145°F/63°C) and crisp, about 4–6 minutes total depending on size. Do not overcrowd. Transfer to a wire rack or paper towel-lined tray and season immediately with a light pinch of salt. Keep warm on a low oven (200°F / 95°C) if making ahead.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp grated garlic, 1 tbs fresh lemon juice, 1 tsp orange juice, 1/2 tsp lemon zest and 1 tsp extra-virgin olive oil until smooth. Stir in 1/4 tsp hot sauce (optional), 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust acidity or seasoning. Chill at least 15 minutes to let flavors meld.

Arrange 3–4 croquettes per plate for a small-plates service. Spoon or pipe a line or dollop of citrus aioli alongside. Garnish with a sprinkle of finely chopped parsley, sliced scallion greens and a lemon wedge. Serve immediately while croquettes are hot and crisp.