Crab and Paprika Croquettes - British Main Course

Ingredients

Ingredients for Crab and Paprika Croquettes
  • 1 piece King Edward potato
  • 25 g Plain flour
  • 25 g Unsalted butter
  • 350 ml Full-fat milk
  • 1 tsp Ground smoked paprika
  • 0.5 tsp Ground hot paprika
  • 100 g Gruyere cheese
  • 200 g Cooked white crabmeat
  • 100 g Cooked brown crabmeat
  • 0.5 bunch Chives
  • 100 g Plain flour
  • 100 g Japanese Panko breadcrumbs
  • 2 piece Eggs
  • 67 to_taste Oil
  • 67 to_taste Salt
  • 67 to_taste Black pepper
  • 100 g Peas
  • 3 piece Spring onions
  • 1 piece Little Gem lettuce
  • 0.5 bunch chervil
  • 0.5 bunch Dill
  • 100 ml extra virgin olive oil
  • 25 ml white wine vinegar
  • 25 ml Elderflower cordial
  • 4 piece Lemon
  • 25 g Unsalted butter
    Alternative: vegan butter
  • 350 ml Full-fat milk
    Alternative: plant-based milk
  • 100 g Gruyere cheese
    Alternative: Vegan feta cheese
  • 200 g Cooked white crabmeat
    Alternative: tofu
  • 100 g Cooked brown crabmeat
    Alternative: tofu

Instructions

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Prick the potato all over with a fork and bake for 1-1.5 hours, or until completely soft.

  3. Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.

  4. Gradually whisk in the milk, a little at a time, until smooth. Bring to a simmer, then reduce the heat and cook for 5 minutes, stirring regularly, until the sauce has thickened.

  5. Remove from the heat and stir in the smoked paprika, hot paprika and grated Gruyère. Season to taste with salt and pepper.

  6. Flake the white and brown crabmeat into the sauce and stir in the chives. Transfer to a bowl, cover with cling film and chill in the fridge for at least 2 hours, or preferably overnight, until firm.

  7. When ready to assemble the croquettes, place the flour, Panko breadcrumbs and beaten eggs into three separate shallow bowls.

  8. Peel the baked potato while still warm, then mash well and set aside to cool slightly.

  9. Shape the chilled crab mixture into 12 equal-sized croquettes. Gently roll each croquette in the flour, then dip into the beaten egg, then finally coat in the Panko breadcrumbs.

  10. Heat the oil in a deep-fat fryer or large saucepan to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  11. Fry the croquettes in batches for 2-3 minutes, or until golden-brown and heated through. Remove with a slotted spoon and drain on kitchen paper.

  12. Meanwhile, prepare the pea salad. In a bowl, combine the peas, spring onions, lettuce, chervil and dill.

  13. In a separate bowl, whisk together the olive oil, white wine vinegar and elderflower cordial. Season to taste with salt and pepper.

  14. Drizzle the elderflower dressing over the pea salad and toss gently to combine.

  15. Serve the crab and paprika croquettes immediately, with the pea salad and lemon wedges on the side.

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