Crab Cake Croquettes

TOTAL TIME: 1 hr 55 min
Prep: 30 min
Inactive Prep: 1 hr 10 min
Cook: 15 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 1 cup mayonnaise
  • 3 teaspoons chili-garlic sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons canola oil, plus more for shallow frying
  • 1 rib celery, finely chopped (about 1/4 cup)
  • 1/2 jalapeno, finely chopped, with or without seeds
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 1/2 red bell pepper, finely chopped (about 1/2 cup)
  • 1 pound lump crabmeat, picked through for shells, coarsely chopped
  • 4 cups unseasoned breadcrumbs
  • 1 large egg, beaten
  • Kosher salt and cracked black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill.

Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.

Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 4 reviews

  • on February 27, 2014

    Flag

    best crab cakes i ever made, simply outstanding.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 20, 2013

    Flag

    This was such a easy recipe to make and it was so good and flavorful! Thanks Kelsey for a great appetizer for any occasion!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 10, 2012

    Flag

    easy to make .... yummy....love it

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.