Good Food

Crab croquettes with sriracha mayo dip


Our homage to a classic seaside sandwich is a real treat for a day out on the beach. Chilling the crab filling is important here, because the mixture needs time to firm up before being shaped. We’ve served our croquettes with a simple sriracha mayo, but you can serve them with whatever your favourite dip is.

MAKES 8 PREP 25 mins plus at least 2 hrs chilling COOK 20 mins MORE EFFORT

50g butter

1 small red onion, inely chopped 40g plain lour

200ml milk

1 lemon, zested small handful of parsley,

inely chopped

2 spring onions, inely sliced 200g crabmeat (we used half white

and half brown crabmeat)

12 eggs, beaten

80g panko breadcrumb­s vegetable oil, for frying

For the sriracha mayo

12 tbsp sriracha

6 tbsp mayonnaise

1 Melt half the butter in a small pan over a medium heat and fry the red onions for 5-8 mins until soft but not golden. Remove to a small bowl, leaving any residual butter in the pan. Set aside. Add the remaining butter to the pan and reduce the heat to medium-low. Once melted, whisk in the flour. Cook for 1 min, then gradually whisk in the milk, a little at a time. When all the milk has been added and you have a glossy, smooth paste, cook for another 1 min, stirring continuous­ly.

2 Remove from the heat and stir in the cooked red onions, lemon zest, parsley and spring onions. Leave to cool for a few minutes, then stir in the crabmeat and season lightly. Transfer to a bowl, cover and chill for at least 2 hrs or overnight.

3 When the crab mixture is cold and has firmed up slightly, tip the beaten egg into a shallow bowl and pour the breadcrumb­s onto a plate. Working quickly, shape 2 tbsp of the crab mixture into a small patty (see tip, right). Coat this in the egg, then the breadcrumb­s, ensuring the croquette is completely covered. Transfer to a plate or board, then repeat with the rest of the crab mixture, beaten egg and the breadcrumb­s – you should get about eight croquettes in total.

4 Heat a 2-3cm depth of vegetable oil in a frying pan to 180C, ensuring the pan is no more than a third full. You can also test the temperatur­e by dropping in a pinch of any residual crab mixture – it should sizzle and turn golden within a couple of minutes. Fry the croquettes in batches (not overcrowdi­ng the pan) for 1-2 mins on each side until golden and piping hot through the middle. Remove to a sheet of kitchen paper using a fish slice or slotted spoon and leave to drain while you fry the rest of the croquettes. To make the sriracha mayo, simply combine 1 tbsp sriracha with the mayonnaise, then transfer to a small bowl. Taste and add more sriracha if you prefer.

Serve immediatel­y, or if you’re taking the croquettes to the beach, leave to cool completely, then transfer to an airtight container. Spoon the sauce into a sealed jar. Pack both in a cool bag to serve at your destinatio­n. Will keep chilled for up to two days.

PER SERVING 274 kcals • fat 20g • saturates 5g •

carbs 14g • sugars 3g •

ibre 1g • protein 9g • salt 0.7g

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