Crab Croquette

Difficulty : Medium- Hard

Prep Time : 45 Minutes

Total Time : 6 Hours

Serving Size: 25-30 Balls 

 

Ingredients

White Bread 100g

Parmesan Cheese 70g

Garlic 2 Cloves

Shallots 60g

Butter, Unsalted 60g

Plain Flour 95g Plus extra for breadcrumbing

Mustard Powder ½ tsp

Cayenne Pepper ¼ tsp

Fine Sea Salt ½ tsp

Ground Pepper 2 Pinches

Milk 400g

Crab Meat, Mix of brown and white 100g

Fresh Chives 2 TBSP

Eggs 2

PRODUCTION METHOD

1. Tear up bread into a blender and blend until fine breadcrumbs, place in a bowl on the side.

2. Finely grate the parmesan and leave to one side.

3. Really Finely dice the shallots and garlic and place in a pan over medium heat with the butter.

4. Cook down for about 3-5 minutes stirring continuously until soft.

5. Add Flour, Mustard Cayenne and seasoning and mix constantly while still on the heat for a

further 2 minutes.

6. Slowly add the milk a bit at a time while stirring until fully mixed and lump free.

7. Once fully mixed and thickened remove from the heat.

8. Add the crab meat, parmesan and chopped chives, Mix to bind and check seasoning.

9. Transfer mix to a bowl or tub and cover with cling film touching the surface of the mix. Place

in the fridge for a minimum of 3 hours. (Overnight is best)

10. To breadcrumb line a tray with baking paper. Roll out the croquette mix into balls, about ½

TBSP in size.

11. Place about 60g of plain flour into a bowl.

12. Then in a separate bowl whisk your 2 eggs.

13. Once balled, roll your croquette into the flour, then the egg mix, then breadcrumbs from

earlier.

14. Place back on the tray and repeat until all mix is used. Chill in the fridge for another hour or

until ready to cook.

15. Heat Oil in a pan or use a deep fat fryer at 170C. In batches cook for 1-2 minutes or until

golden.

16. Serve immediately. Best served with our romesco sauce.

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The Holly Bush

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Redditch

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