Crab Croquettes
Mashed Idaho® Yukon Gold potatoes star in this New Orleans-inspired recipe that’s easy to prep in advance and prepare per order for lunch, dinner and catered events.
Ingredients:
Mashed Potatoes
- 4-5 Idaho® Yukon Gold potatoes, peeled and quartered
- 2 tablespoons butter
- ½ cup milk
- Salt and pepper, to taste
Croquettes
- 2 tablespoons butter
- 1-1½ cups Mashed Potatoes (see recipe)
- 1 cup scallions, sliced, both white and green parts
- 2 tablespoons parsley, chopped
- 2 tablespoons jalapeño, minced
- ½ cup bacon, cooked and diced
- ¼ cup sour cream
- 1 tablespoon Cajun seasoning
- 2 teaspoons garlic, minced
- ½ pound lump crab meat
- Salt and pepper, to taste
- 2 cups flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1 quart vegetable oil for frying
Directions:
Mashed Potatoes
- In a large pot of salted cold water, add peeled and quartered potatoes.
- Bring to a boil and cook until tender, 15 to 20 minutes (test for doneness with a fork).
- Drain potatoes. Use a ricer or masher to mash potatoes.
- Fold in butter, milk and salt and pepper to taste. Let cool. Chill before using.
Croquettes
- Melt butter in a sauté pan.
- In a large mixing bowl, combine melted butter, cold mashed potatoes, scallions, parsley, jalapeño, bacon, sour cream, Cajun seasoning and garlic.
- Fold in crab meat. Season lightly with salt and pepper.
- Portion mixture into 2-ounce balls.
- Put flour, eggs and panko in separate dishes.
- Dip balls in flour, then egg and then panko and set on a sheet tray. Meanwhile, preheat oil to 325°F.
- Fry the croquettes until golden brown and hot, 7 to 8 minutes. Serve.
Yield: 4
Source:
Brian Jupiter
Frontier; Ina Mae Tavern & Packaged Goods
Chicago, IL