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Crab Croquettes with
Mom's “So good, you could eat it on a stick”
Seafood Sauce

Makes 6 Croquettes

Ingredients

Croquettes

• 1 lb Handy pasteurized lump crab meat
• ½ lb Handy pasteurized backfin lump crab meat
• 6 Slices Nueske’s Smoked bacon, cooked crisp and chopped
• 1 Cup Panko bread crumbs
• ½ Cup Heavy cream
• ¼ Cup Shallot, minced
• 1 Clove Garlic, minced
• 2 Tbsp Parsley, minced
• 2 Tbsp Mustard, whole grain
• 2 Eggs, large, lightly beaten
• 2 Tbsp Lemon juice, fresh
• 1 tsp Black pepper, cracked
• 1 tsp Old Bay Seasoning

Breading

• ½ Cup  Cup AP flour
• 1 tsp Old Bay Seasoning
• 2 Eggs
• 1 Tbsp Heavy cream
• 1 Cup Saltine crackers crushed to Panko size
• 2 Cups Canola oil

“So good you could eat it on a stick” Sauce

• ¼ Cup Ketchup
• ¼ Cup Mustard, whole grain
• ¼ Cup Worcestershire sauce
• ¼ Cup Sour cream or crème Fraiche
• 1 Tbsp Lemon juice, fresh
• ½ tsp Tabasco
• Garnish
• 6 Lemon wedges
• ½” Chives

Method

• Place the crab meat in a large bowl. Add bacon, Panko, cream, shallot, garlic, parsley, mustard, eggs, lemon juice, black pepper and old bay. Combine well, but gently, with your hands or a wooded spoon.
• Form the mixture into 6 patties about ½" thick. Put the patties on plastic wrapped plates and place in the freezer for about 15 minutes until the patties are firm.
• Heat oil over medium heat source until it reaches 350 degrees.
• Season the flour with Old Bay. Lightly beat the eggs and cream. Place flour, eggs and crackers in 3 separate shallow bowls.
• Dredge the croquette in the flour; shake off excess, coat with the egg mixture. Place into the saltine crumbs and coat well. Shake off any excess crumbs.
• Fry in the oil for about 4-6 minutes on each side, or until golden brown and heated through. Drain on paper towels. Reserve in a warm place.
• In a small bowl combine all the sauce ingredients and stir well, refrigerate until ready to use. Can be made the day before.

Plating

• Place the croquettes on a cutting board and cut into ¼’s.
• Place the rounded side in towards the middle of the plate to form a star.
• Place 2 tablespoons of sauce in the center of the plate
• Put a lemon wedge in the sauce vertically.
• Sprinkle some ½" chives on the croquettes and around the plate.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company