Prep 20 mins
Cook 15 mins
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.
- 1 lb flaked crab (or artificial crab)
- 2 eggs
- 1⁄4 cup flour
- 1 tablespoon soy sauce
- 3 stalks celery
- 1 medium onion
- 1 teaspoon paprika
- salt and pepper
- oil (for frying)
- 1⁄2 lb fresh ricotta cheese
- 1 (15 ounce) can crushed tomatoes
- 1 teaspoon curry powder
- 2 teaspoons brown sugar
- To make the croquettes: Add the celery stalks and onion to the food processor.
- Process until minced fine.
- Add the crab, eggs, flour, soy sauce, paprika and salt and pepper.
- Process untila thick paste is formed.
- Heat the oil in a frying pan.
- Shallow fry the croquettes on both sides until done, about 8-10 minutes.
- To make the dipping sauce: Combine all the ingredients together.
- Let sit in the fridge for 1/2 and hour, allowing the sugar and curry poweder to infuse throughout the cheese.
- Serve the croquettes warm or at room temperature alongside the cold dipping sauce.
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 :-)
Crab is one of my favourite shellfish, along with all the others. This recipe has an excellent choice of ingredients to make croquettes. The dipping sauce is a very clever combination of ingredients as well. However, I believe there may be something missing between steps 4, 5, 6. The recipe fails to tell us what to do with the thick paste at Step 4 after all the ingredients have been processed into a Thick Paste. How are the croquettes formed, suitable for dipping? The recipe neglects to give us this critical instruction. I kept my palms lightly floured to prevent the thick paste from sticking (to my palms) and was able to hand-roll the "paste" into individual croquettes. The croquettes were approximately two inches long and about as round as a 25 cent coin - suitable for dipping. If the "thick paste" were left flat, then it would not be a croquette, it would be more like a tortilla. It could still be dipped by breaking off pieces, but I do not believe the recipe is asking us to do this. The instruction ommission is critical enough to reduce an otherwise perfect rating to two stars for ingredients, only. Method of preparation is the most important segment of any recipe.
These croquettes are really excellent, they vanished almost as soon as I served them. By themselves, they are a five star. Just delicious. I can't say the same for the dipping sauce, we didn't really care for it. Good luck in the contest.