Operation Manual

29
Crab croquettes
Serves 4
240g crab meat
45g butter
2 rusks
2 eggs
2 tsp mustard
2 pinchs of Cayenne pepper
1 bunch parsley
2 tbsp Worcester sauce
2 tbsp mayonnaise
Bread crumbs
Salt
Oil for frying
Preparation: 15min.
Resting time: 30min
Cooking: 10min. per batch
Break up the rusks and place them in a food processor.
Process until the rusks are reduced to crumbs, then add
the parsley, Worcester sauce, mustard and mayonnaise.
Add the eggs, followed by the crabmeat. Blend.
Season generously.
Shape the mixture into cakes 3cm in diameter. Chill for
30 minutes.
Heat the deep fryer to 170°C.
Spread the breadcrumbs on a plate and roll the
croquettes in them.
Cook the croquettes for approximately 10 minutes until
they are nicely browned on all sides.
Serve with slices of lemon and a salad of french beans.
Seafood