Cindy's Shrimp And Crab Croquettes
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Water4 tbsps
Butter230 g
Crabmeat2 tbsps
Lemon Juice (fresh)1 tsp
Salt1 tsp
Essence (recipe follows)1 cup
All-Purpose Flour2.5 tbsps
Paprika2 tbsps
Garlic Powder1 tbsp
Black Pepper1 tbsp
Onion Powder1 tsp
Cayenne Pepper1 tbsp
Oregano (dried)1 tbsp
Dried Thyme10 cloves
Garlic1.5 cups
Virgin Olive Oil (extra)Directions:
1
Bring 2 cups salted water to a boil in a medium pot
2
Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes
3
Remove pot from the heat and add the butter to the warm rice and stir to incorporate
4
Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine
5
Stir in flour and eggs
6
Be careful not to break up the crabmeat when mixing the ingredients
7
Transfer the mixture to a storage container and refrigerate for 2 hours
8
In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way
9
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F
10
(If you don't have a thermometer, a cube of bread will brown in about 3 minutes
11
) Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs
12
Use an ice cream scoop to keep portion sizes the same
13
Fry the croquettes until golden brown on both sides
14
Drain on paper towels and season with salt
15
Serve with Garlic Aioli
16
Combine all ingredients thoroughly
17
Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993
18
Combine the egg yolks, mustard and garlic cloves in a food processor
19
While processing, add 1 cup of the olive oil in a fine stream to make an emulsion
20
Add lemon juice, salt, black pepper and cayenne, and then the remaining oil
21
Process until thick and smooth