Crabby Croquettes with Curried Ricotta Dipping Sauce

READY IN: 35mins
Recipe by Mirj

Growing up, one of my favorite treats was tuna croquesttes dipped in a dilly sour cream sauce. Creating this dish for the Spring 2003 Ready Set Cook contest brought back lots of good memories, and hopefully will create many wonderful new ones.

Top Review by love4culinary

I was really unsure about how to go about rating this as i had some problems. I put the onion and celery through the processor, and added the other ingredients, but when i did this, i didnt end up with a thick paste.. rather a pretty thin "paste". So, I decided to add a bit more crab and a bit more flour...since I was really lost as to what I should do to make it thicker. I've never made crab croquettes before, so I have no idea what they look like, taste like, etc. When I went to fry them, I really had no idea how much of this paste I was suppose to fry for each croquette..so I made them pretty small, because I feared they would fall apart if I made them a little bigger. I had a lot of trouble trying to turn them over when cooking, so Im not sure if there was a problem with the thickness paste or not. The ending flavor of the croquette is fabulous. We didnt really care for the flavors of the dipping sauce along with the croquette. We decided to just eat them with some tomato ketchup (i didnt have anything else to grab at the last minute). I usually love these kinds of sauces, but I guess itwas just a little too sweet for our tastes with the crab croquettes. I may try using the sauce up with something else. I really enjoyed the croquette, and hope to figure out why it didnt get as thick as I believe it should have, and I hope to find out how large i should have made them and exactly how much oil you are to use to fry them. Thanks for the recipe :-)

Ingredients Nutrition

Directions

  1. To make the croquettes: Add the celery stalks and onion to the food processor.
  2. Process until minced fine.
  3. Add the crab, eggs, flour, soy sauce, paprika and salt and pepper.
  4. Process untila thick paste is formed.
  5. Heat the oil in a frying pan.
  6. Shallow fry the croquettes on both sides until done, about 8-10 minutes.
  7. To make the dipping sauce: Combine all the ingredients together.
  8. Let sit in the fridge for 1/2 and hour, allowing the sugar and curry poweder to infuse throughout the cheese.
  9. Serve the croquettes warm or at room temperature alongside the cold dipping sauce.

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