Makes 6 Croquettes
Ingredients
Croquettes
- 1 lb Handy pasteurized lump crab meat
- ½ lb Handy pasteurized backfin lump crab meat
- 6 Slices Nueske’s Smoked bacon, cooked crisp and chopped
- 1 Cup Panko bread crumbs
- ½ Cup Heavy cream
- ¼ Cup Shallot, minced
- 1 Clove Garlic, minced
- 2 Tbsp Parsley, minced
- 2 Tbsp Mustard, whole grain
- 2 Eggs, large, lightly beaten
- 2 Tbsp Lemon juice, fresh
- 1 tsp Black pepper, cracked
- 1 tsp Old Bay Seasoning
Breading
- ½ Cup Cup AP flour
- 1 tsp Old Bay Seasoning
- 2 Eggs
- 1 Tbsp Heavy cream
- 1 Cup Saltine crackers crushed to Panko size
- 2 Cups Canola oil
“So good you could eat it on a stick” Sauce
- ¼ Cup Ketchup
- ¼ Cup Mustard, whole grain
- ¼ Cup Worcestershire sauce
- ¼ Cup Sour cream or crème Fraiche
- 1 Tbsp Lemon juice, fresh
- ½ tsp Tabasco
- Garnish
- 6 Lemon wedges
- ½” Chives
Method
- Place the crab meat in a large bowl. Add bacon, Panko, cream, shallot, garlic, parsley, mustard, eggs, lemon juice, black pepper and old bay. Combine well, but gently, with your hands or a wooded spoon.
- Form the mixture into 6 patties about ½" thick. Put the patties on plastic wrapped plates and place in the freezer for about 15 minutes until the patties are firm.
- Heat oil over medium heat source until it reaches 350 degrees.
- Season the flour with Old Bay. Lightly beat the eggs and cream. Place flour, eggs and crackers in 3 separate shallow bowls.
- Dredge the croquette in the flour; shake off excess, coat with the egg mixture. Place into the saltine crumbs and coat well. Shake off any excess crumbs.
- Fry in the oil for about 4-6 minutes on each side, or until golden brown and heated through. Drain on paper towels. Reserve in a warm place.
- In a small bowl combine all the sauce ingredients and stir well, refrigerate until ready to use. Can be made the day before.
Plating
- Place the croquettes on a cutting board and cut into ¼’s.
- Place the rounded side in towards the middle of the plate to form a star.
- Place 2 tablespoons of sauce in the center of the plate
- Put a lemon wedge in the sauce vertically.
- Sprinkle some ½" chives on the croquettes and around the plate.
Enjoy!
