Crab Croquettes With Sherry Sauce

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: 30 mins
• Serves: 6

Ingredients

• 16  ounces  crabmeat
• 1⁄2 cup green pepper, minced
• 1⁄2 cup celery, minced
• 1  garlic clove
• 3  tablespoons olive oil
• 6  slices  white bread
• 1  cup milk
• 1  egg
• 1  teaspoon Worcestershire sauce
• 6  drops Tabasco sauce
• 1⁄4 teaspoon  Old Bay Seasoning
• 2  tablespoons butter
• 3  tablespoons olive oil

• Sherry Sauce

• 1⁄4 cup butter
• 1⁄2 cup flour
• 2  cups  light cream
• 1⁄4 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  tablespoons 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.