Crab Croquettes

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Photo: James Baigrie
Recipe from Sunset

Sunset reader Herbert Roebuck of Clovis, California, suggests chilling the formed crab balls for an hour or up to 1 day, if you have time, to make them easier to roll in panko. They're delicious served with tartar sauce in addition to the hot sauce.


  • 1/4 cup chopped green onions
  • 1 tablespoon butter
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 6 ounces shelled cooked crab
  • 2 large eggs
  • 3/4 cup panko (Japanese-style bread crumbs), divided
  • About 4 cups vegetable oil for frying
  • Hot sauce


Total: 30 Minutes

  1. 1. Sauté onions in butter in a medium frying pan over high heat until softened, 1 minute. Transfer to a large bowl. Add mustard, garlic powder, salt, crab, 1 egg, and 1/4 cup panko and stir until blended.
  2. 2. Form mixture into 8 balls and set them on an oiled baking sheet. Whisk remaining egg with 2 tbsp. water on a small plate. Put remaining 1/2 cup panko on another plate. Dip balls in egg, then roll in panko.
  3. 3. Meanwhile, pour oil into a medium pot, insert a deep-fry thermometer, and heat over high heat to 350°. Cook 3 or 4 balls in oil at a time, turning often, until medium brown, 4 minutes. Transfer croquettes to paper towels. Serve with hot sauce.


Nutritional analysis is per croquette.

Herbert Roebuck, Clovis, CA,
February 2012

Nutritional Information

  • Calories: 104
  • Calories from fat: 63%
  • Protein: 6.9g
  • Fat: 7.5g
  • Saturated fat: 1.9g
  • Carbohydrate: 2.5g
  • Fiber: 0.2g
  • Sodium: 177mg
  • Cholesterol: 73mg