Red snapper, russet potatoes, chorizo and lump crabmeat make up these irresistible, straight-from-the-coast croquettes.

Marcus Samuelsson
Recipe by Coastal Living February 2016

Gallery

Cedric Angeles

Recipe Summary

hands-on:
1 hr 15 mins
total:
1 hr 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine scallops and snapper in the bowl of a food processor; pulse until combined. Combine potato, dill, and next 5 ingredients in a large bowl; mash well with a potato masher or large fork. Stir in scallop mixture, chorizo, and crabmeat; stir well to combine.

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  • Place cornstarch, eggs, and panko in 3 separate shallow containers. Divide croquette mixture into 18 equal portions; form portions into balls. Roll each ball in cornstarch, then eggs, then panko. Set aside on a plate.

  • Heat oil in a large pot to 330°. Carefully fry croquettes, in batches, 3 to 5 minutes or until golden brown. Remove croquettes from oil using a slotted spoon; place on a paper towel-lined platter. Immediately sprinkle croquettes with kosher salt and black pepper as they are removed from oil. Serve with Rum Aïoli and pepper sauce, if desired.

Source

Marcus', Hamilton Princess, Bermuda

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