Crab Croquettes

Crab Croquettes Recipe
Photo: James Baigrie
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.


Makes 8
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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.


Nutritional analysis is per croquette.

Herbert Roebuck, Clovis, CA,


February 2012
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