Crab Croquettes

This appetizer is written for simple prep and easy serving. Taste as you go and adjust seasoning before chilling, baking, or serving.

Prep20

Cook15

Total35

Servings6

Ingredients

FOR THE FILLING
1 pound lump crab meat
2 egg whites, beaten
1 Tbsp olive oil
¼ cup red onion, finely chopped
¼ red bell pepper, finely chopped
2 Tbsp celery, finely chopped
¼ tsp tarragon, finely chopped
¼ tsp chives, finely chopped
½ tsp parsley, finely chopped
½ tsp cayenne pepper
¼ cup mayonnaise
¼ cup sour cream
FOR THE BREADING
3 eggs, beaten
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp olive oil
½ tsp salt

Instructions

In a small sauté pan over medium-high heat, add olive oil, onions, peppers, and celery. Cook and sweat until translucent, about 4-5 minutes. Remove from heat and set aside to cool.
In a food processor, blend the panko breadcrumbs, olive oil and salt to a fine crumb. In three separate bowls, set aside panko mixture, eggs and flour. Combine remaining ingredients: crabmeat, egg whites, mayonnaise, sour cream, spices and vegetables in a large mixing bowl.
Preheat Airfryer to 390°F. Mold crab mixture to size of golf balls, roll each in flour, then in eggs and finally in panko. Press crumbs to croquettes to adhere. Place croquettes in basket, being careful not to overcrowd. Cook croquettes 8-10 minutes or until golden brown.

Gourmet Geek Tip

Chill the croquettes for 15–20 minutes before cooking to help them hold their shape. | Cook in a single layer for even browning. | Serve with lemon wedges and remoulade or tartar sauce.

Equipment

Air fryer • Sauté pan • Mixing bowl • Spoon or spatula • 3 Shallow bowls for dredging • Tongs