Borgne's Recipe for Crabmeat Croquetas
Crabmeat Croquetas
(serves 12)
INGREDIENTS
½ gal. milk, heated
½ lb. butter
½ lb. all-purpose flour
¼ lb. cream cheese
½ lb. ground Parmesan
¾ lb. shredded cheddar
Zest of 2 lemons
3 rasps whole nutmeg, on a microplane
2 tbsp. salt
¼ tsp. white pepper
2 tsp. Tabasco
¼ tsp. cayenne pepper
1 tbsp. Worcestershire
½ cup chives, minced
1 ½ lbs. blue crab claw meat, picked for shells
2 cups flour
2 cups egg wash
2 cups panko breadcrumbs
3 cups canola oil
(serves 12)
INGREDIENTS
½ gal. milk, heated
½ lb. butter
½ lb. all-purpose flour
¼ lb. cream cheese
½ lb. ground Parmesan
¾ lb. shredded cheddar
Zest of 2 lemons
3 rasps whole nutmeg, on a microplane
2 tbsp. salt
¼ tsp. white pepper
2 tsp. Tabasco
¼ tsp. cayenne pepper
1 tbsp. Worcestershire
½ cup chives, minced
1 ½ lbs. blue crab claw meat, picked for shells
2 cups flour
2 cups egg wash
2 cups panko breadcrumbs
3 cups canola oil
PREPARATION
Heat milk in a large pot. Meanwhile, melt butter in a skillet. Whisk in the flour with the butter, stirring for about four minutes to make a blond roux. Add the hot milk in small batches, whisking the entire time so as to prevent lumps and scorching. When all the milk has been incorporated, add the cheeses and stir well. Then add the lemon zest, nutmeg, salt, white pepper, hot sauce, cayenne pepper, Worcestershire, and chives. Gently fold in the crabmeat. Check the seasoning. Pour out onto a small sheet pan, place in refrigerator, and allow to cool. Once the croqueta mix is cool, scoop out the mix into ½-ounce balls. Roll each croqueta in flour, egg wash, and finally panko breadcrumbs. Fry the croquetas in small batches in 350-degree oil until golden brown. Drain on paper towels, and serve.
gardenandgun.com
Heat milk in a large pot. Meanwhile, melt butter in a skillet. Whisk in the flour with the butter, stirring for about four minutes to make a blond roux. Add the hot milk in small batches, whisking the entire time so as to prevent lumps and scorching. When all the milk has been incorporated, add the cheeses and stir well. Then add the lemon zest, nutmeg, salt, white pepper, hot sauce, cayenne pepper, Worcestershire, and chives. Gently fold in the crabmeat. Check the seasoning. Pour out onto a small sheet pan, place in refrigerator, and allow to cool. Once the croqueta mix is cool, scoop out the mix into ½-ounce balls. Roll each croqueta in flour, egg wash, and finally panko breadcrumbs. Fry the croquetas in small batches in 350-degree oil until golden brown. Drain on paper towels, and serve.
gardenandgun.com
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