Yield
3 dozen

How to Make It

Step 1

Prepare Croquette Dough. Refrigerate 2 hours.

Step 2

Sauté onion, garlic, green pepper, and red pepper in 1/4 cup plus 1 tablespoon oil in a large heavy skillet 15 minutes. Stir in tomato paste, bay leaves, 1 teaspoon salt, and sugar. Cover and simmer 15 minutes over low heat. Add crab meat; cover and simmer an additional 10 minutes. Remove from heat. Transfer mixture to a medium mixing bowl. Remove and discard bay leaves. Cover and refrigerate 2 hours.

Step 3

Shape Croquette Dough into 36 two-inch balls. Press each ball into a 4-inch circle. Place 1 tablespoon chilled crab meat mixture in center of each circle. Fold dough around crab meat mixture to form boat-shaped croquette, sealing edges.

Step 4

Combine eggs, milk, remaining salt, and pepper in a large mixing bowl; beat well.

Step 5

Combine cracker crumbs and flour in a large mixing bowl; stir well. Dip each croquette in egg mixture; dredge in cracker crumb mixture. Repeat dipping and dredging procedure to heavily coat croquettes. Cover and refrigerate 2 hours.

Step 6

Fry croquettes, a few at a time, in deep hot oil (375°) until golden brown. Drain well. Serve hot.

Oxmoor House Homestyle Recipes

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