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.


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.


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


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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