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Crab Croquettes

Photo: James Baigrie
Total time 30 mins
Yield Makes 8
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.

Ingredients

  • 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

Nutrition Information

  • calories 104
  • caloriesfromfat 63 %
  • protein 6.9 g
  • fat 7.5 g
  • satfat 1.9 g
  • carbohydrate 2.5 g
  • fiber 0.2 g
  • sodium 177 mg
  • cholesterol 73 mg

How to Make It

  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. 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. 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.

Cook's Notes

Nutritional analysis is per croquette.