Blue Crab Croquettes

Serves 4

1/2 pound clean crab meat

1 large egg yolk

1 1/2 T. Panko (Japanese bread crumbs)

1 bunch of green onions, (green only), finely chopped

1 1/2 T. Italian parsley, finely chopped

1 1/2 T. fresh dill

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

Salt and pepper to taste

1/2 cup olive oil

4 ounces cooked red potatoes (cooked then peeled)

Check crab for any shells or cartilage. After cooking potatoes, cut in half and place in a mixing bowl. Add the egg yolk, and using a small mixer mix until smooth.

Add the panko crumbs and mix for 2 or 3 minutes. Add the remainder of the ingredients (except the crab) and mix for a further 2 or 3 minutes.

Now add the crab; hand mix carefully so as not to break up the crab too much. It is inevitable that some of it will break up.

Make 10 to 12 2-ounce croquettes the size of golf balls. Place in the refrigerator until you are ready to bread and fry them.

Breading

1 cup Panko

2 T. whole wheat flour (you may need more)

2 large whole eggs

1 T. cold water

Put the Panko crumbs in a shallow bowl (or dish), and put the flour on a plate or another shallow bowl. Put the eggs and water in another dish and mix with a whisk.

Roll the croquettes in the flour, the egg mixture and finally the Panko crumbs, being sure to cover completely.

Place on a sheet pan and prepare to fry.

Add oil to a frying pan and bring to a medium-hot temperature. Place the croquettes in the pan (be careful) and cook until golden brown. It will take about five minutes. Keep turning them. Place on paper towels to drain.

ZESTY REMOULADE SAUCE

1/4 cup mayonnaise

2 tablespoons sour cream

2 scallions, finely chopped

2 teaspoons chopped rinsed capers

1 tablespoon Dijon mustard

1 tablespoon sweet relish

1/4 teaspoon fresh ground pepper

TO MAKE ZESTY REMOULADE SAUCE

Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.

Serve at room temperature or slightly chilled with croquettes.

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