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.
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.