Time: 1 hour 55 minutes
Complexity: easily
Quantity: 25 - 30 crab balls

Crab croquettes, or crab cakes, are a popular dish along the Atlantic coast of the United States. They are typically made with chopped crab meat mixed with breadcrumbs, mayonnaise sauce, and sometimes sautéed vegetables. Make savory crab croquettes using fresh, frozen, or canned crab meat, frying them in breadcrumbs and serving with a spicy mayonnaise dip, which pairs perfectly with the tender crab under the crispy croquette shell. It makes a delicious beer snack that any football fan would love.

Ingredients:

• 450 g crab meat in pieces, cleaned of shell fragments, coarsely chopped
• 1 cup mayonnaise
• 3 tsp chili sauce with garlic
• 2 tablespoons freshly squeezed lemon juice
• 2 tbsp canola oil + extra for shallow frying
• 1 stalk celery, finely chopped (about 1/4 cup)
• Half a jalapeño, finely chopped
• Half a small red onion, finely chopped (about 1/2 cup)
• Half a red bell pepper, finely chopped (about 1/2 cup)
• 4 tbsp unsalted breadcrumbs, divide
• 1 large egg, beaten

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, chili sauce, celery, red onion, sweet pepper, lemon juice, breadcrumbs, eggs

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Preparation:

Step 1
• In a small bowl, combine the mayonnaise, chili-garlic sauce, and lemon juice. Cover and refrigerate. Heat a 10-inch (25 cm) heavy-bottomed skillet over medium heat. Add the canola oil and heat until shimmering. Add the celery, jalapeño, onion, and bell pepper and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10-12 minutes. Wipe out the skillet.
Step 2
• Add the crab meat, 1.5 cups of breadcrumbs, eggs, and 0.5 cup of chili mayonnaise to the cooled vegetables. Season with salt and black pepper and stir. Place the remaining 2.5 cups of breadcrumbs in a shallow bowl.
Step 3
• Form the crab mixture into small croquettes (about 1.5 tablespoons each), making 25-30 total. Coat each croquette completely in breadcrumbs. Place the croquettes on a parchment-lined baking sheet, cover, and refrigerate for at least 1 hour or up to 8 hours.
Step 4
• Heat 0.5 cm (1/4 inch) of canola oil in a heavy-bottomed skillet over medium-high heat. Fry the croquettes in batches until golden brown, turning once, for 2-3 minutes. Transfer to a serving platter and season with salt and pepper. Serve with the remaining chili mayonnaise.

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