Crab Croquettes With Sherry Sauce

Submitted by Desperada

"Sinfully delicious! My mother used to serve salmon croquettes with a white sauce. Me? I prefer crab. I like the croquettes with a Caesar salad, steamed asparagus with lemon, and warm crusty bread and cold butter. Add a nice white wine and I'm in heaven."

 

• Ready In: 30mins
• Ingredients: 20
• Serves: 6

ingredients

• 453.59 g crabmeat
• 118.29 ml green pepper, minced
• 118.29 ml celery, minced
• 1 garlic clove
• 44.37 ml olive oil
• 6 slice white bread
• 236.59 ml milk
• 1 egg
• 4.92 ml Worcestershire sauce
• 0.39 ml Tabasco sauce
• 1.23 ml Old Bay Seasoning
• 29.58 ml butter
• 44.37 ml olive oil

• Sherry Sauce

• 59.14 ml butter
• 118.29 ml flour
• 473.18 ml light cream
• 1.23 ml paprika
• 2.46 ml salt
• 1.23 ml pepper
• 59.16 ml sherry wine

directions

1. Tear the bread into small pieces and soak in 1 cup milk. Set aside.
2. Saute the green pepper, celery and garlic in in 3 T olive oil until softened.
3. Add the crab to the bread mixture. Mix well.
4. Add the remaining ingredients and mix well.
5. Pour the remaining 3 T olive oil into the skillet over medium heat.
6. Drop heaping spoonfulls of the crab mixture into the skillet. Flatten slightly with a fork or spatula.
7. Fry until golden brown on both sides.

8. Sauce:

9. Melt 1/4 c butter in a medium saucepan. Add the flour and cook 1-2 minutes, stirring frequently.
10. Add the cream slowly, stirring with a whisk to combat any lumps.
11. Add the remaining ingredients.
12. Serve over hot crab cakes.