Crab Croquettes

Name: Crab Croquettes
Yield: Serves 4 to 6 (Makes 18 croquettes)
Ingredients: 4 tablespoons, unsalted butter; 1/2 cup, finely chopped onion; 1/2 cup finely chopped, green bell pepper; 3 , garlic cloves, minced; 1 1/4 teaspoons, table salt; 1 cup, all-purpose flour, divided; 1 1/2 cups, whole milk; 8 ounces, lump crabmeat, picked over for shells; 3 , scallions, sliced thin; 1 teaspoon, Tabasco sauce; 1 teaspoon, Tony Chachere’s Original Creole Seasoning, plus extra for sprinkling; 1/2 teaspoon, pepper; 2 cups, panko bread crumbs; 2 , large eggs; 1 1/2 quarts, vegetable oil for frying; 1/2 cup, mayonnaise; 2 teaspoons, Tabasco sauce; 1/2 teaspoon, Worcestershire sauce

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Appears in Cook's Country April/May 2022

Appetizers

Fish & Seafood

Crab croquettes are a bayou favorite. Time to bring them home.

SERVES4 to 6 (Makes 18 croquettes)

TIME1½ hours, plus 3 hours chilling

WHY THIS RECIPE WORKS

Inspired by Suire’s Grocery & Restaurant, located deep in Louisiana’s bayou country, we set out to create a home version of fried crab croquettes in the same crunchy-creamy Spanish style found in the region (read about our visit to Suir...

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