Crab Croquettes

Crab Croquettes

Source:
Brian Jupiter
Frontier; Ina Mae Tavern & Packaged Goods
Chicago, IL

Yield: 4

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

Croquettes

Directions:

Mashed Potatoes

  1. In a large pot of salted cold water, add peeled and quartered potatoes.
  2. Bring to a boil and cook until tender, 15 to 20 minutes (test for doneness with a fork).
  3. Drain potatoes. Use a ricer or masher to mash potatoes.
  4. Fold in butter, milk and salt and pepper to taste. Let cool. Chill before using.

Croquettes

  1. Melt butter in a sauté pan.
  2. In a large mixing bowl, combine melted butter, cold mashed potatoes, scallions, parsley, jalapeño, bacon, sour cream, Cajun seasoning and garlic.
  3. Fold in crab meat. Season lightly with salt and pepper.
  4. Portion mixture into 2-ounce balls.
  5. Put flour, eggs and panko in separate dishes.
  6. Dip balls in flour, then egg and then panko and set on a sheet tray. Meanwhile, preheat oil to 325°F.
  7. Fry the croquettes until golden brown and hot, 7 to 8 minutes. Serve.