Ingredients
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1
-
3
-
2
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
4
-
1
-
-
-
-
Directions
Crab Cake Croquettes, Recipe courtesy Kelsey Nixon
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Steps
|
1
Done
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Mix Together the Mayonnaise, Chili-Garlic Sauce and Lemon Juice in a Small Bowl. Cover and Refrigerate to Chill. Heat a Straight-Sided 10-Inch Heavy-Bottomed Skillet Over Medium-High Heat. Add the Canola Oil and Heat Until Glossy. Add the Celery, Jalapenos, Onions and Bell Peppers and Cook Until Softened, About 3 Minutes. Transfer the Vegetables to a Large Bowl and Let Cool to Room Temperature, 10 to 12 Minutes. Wipe Out the Skillet and Set Aside. |
|
2
Done
|
Add the Crabmeat, 1 1/2 Cups of the Breadcrumbs, the Egg and 1/2 Cup of the Chili Mayonnaise to the Cooled Vegetables. Sprinkle With Salt and Black Pepper and Stir to Combine. Place the Remaining 2 1/2 Cups Breadcrumbs in a Shallow Bowl and Set Aside. Shape the Crab Mixture Into Bite-Size (about 1 1/2 Tablespoons) Croquettes, 25 to 30 Total. Dredge Each Croquette in the Breadcrumbs, Turning to Coat. Arrange the Croquettes on a Parchment-Lined Baking Sheet, Cover and Refrigerate For at Least 1 Hour and Up to 8 Hours. |
|
3
Done
|
Heat 1/4 Inch Canola Oil in the Same Heavy-Bottomed Skillet Over Medium-High Heat. Working in Batches, Cook the Croquettes Until Golden Brown and Cooked Through, Turning Once, 2 to 3 Minutes. Transfer to a Serving Platter and Sprinkle With Salt and Black Pepper. Serve With the Remaining Chili Mayonnaise. |
