Creole Crab Croquettes

2 servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
4.0/5 (2)
These Creole crab croquettes feature sweet Gulf crab meat mixed with hard-boiled eggs in a rich cream sauce, chilled until firm, then rolled in cracker crumbs and fried to golden perfection. A classic Louisiana seafood appetizer or light main dish that showcases the delicate flavor of fresh crab.

Ingredients

2 servings
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk at room temperature
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 lb crab meat
  • 2 eggs, hard-boiled and chopped
  • 1 egg, beaten
  • Cracker crumbs
  • Oil for frying

Step-by-Step Instructions

  1. Melt butter in saucepan over medium heat until bubbling, gradually add the flour stirring constantly with a whisk to form a light roux.
  2. Slowly add the milk to make a cream sauce, whisking to prevent lumps. Cook until thickened, about 3-4 minutes.
  3. Add the minced garlic, salt, white pepper, and crab meat. Mix well. Gently fold in the chopped hard-boiled eggs.
  4. Put the mixture in the refrigerator for about 2 hours until firm enough to shape.
  5. Shape the chilled mixture into small balls (about 1 1/2 inches). Roll each ball in cracker crumbs to coat completely.
  6. Heat oil to 350°F in a deep pot or fryer. Deep-fry the croquettes in batches for 3-4 minutes until golden brown. Drain on paper towels and serve warm with tartar sauce or remoulade.

Common Problems and Solutions

Q: Why are my croquettes falling apart when I fry them?

A: Make sure you chill the mixture for the full 2 hours so it's firm enough to hold together. If still too soft, add a tablespoon of breadcrumbs to the mixture before chilling.

Q: Can I bake these instead of frying?

A: Yes, brush with melted butter and bake at 400°F for 15-20 minutes until golden, turning once halfway through.

Q: Why is my cream sauce lumpy?

A: Make sure to whisk constantly when adding the milk to the roux, and add it slowly. Room temperature milk helps prevent lumps.

Tips and Techniques

Use fresh lump crab meat if possible for the best flavor and texture. Pick through the crab carefully to remove any shell pieces before mixing. The mixture should be thick enough to hold its shape - if too loose, add a bit more cracker crumbs before chilling.

Ingredient Substitutions

  • crab meat: cooked shrimp, chopped fine
  • cracker crumbs: panko breadcrumbs
  • whole milk: half-and-half

Equipment Needed

  • Heavy-bottomed saucepan
  • Whisk
  • Deep fryer or heavy pot for frying
  • Candy/frying thermometer
  • Paper towels for draining

Historical Context

Croquettes became popular in Creole cuisine as a way to create elegant appetizers from leftover seafood, meat, or vegetables. The French influence brought the technique of binding ingredients with béchamel sauce, while the local abundance of fresh Gulf crab made these seafood versions particularly beloved.