The other day I found myself with leftover crab and shrimp. I know you're thinking, "how in the h-e-double-hockey-sticks do you end up with leftover crab?" But allow me to explain before I'm sequestered to exile island. We had ourselves a "seafood extravaganza" and man, did we go all out. I'm talkin' oysters, shrimp and crab. And lots of it. I mean, we ate our weight in seafood that night and we still had leftovers. So I began my search for something new to do with the leftovers and during my search I kept coming across croquettes. I love croquettes, my Mom used to make them often when I was growing up. How could you not love them, they are simply deep fried goodness. Seriously my friends, they are delicious. Just imagine sweet crab and shrimp all wrapped up into bite sized awesomeness. They are a perfect appetizer or as a light dinner. It's times like these when it's fun to have leftovers.
1 cup cooked crab*
1 cup cooked shrimp (about 16 regular sized shrimp), finely diced*
1 scallion, finely chopped
1 small red thai chili, finely chopped
2 tablespoons mayonnaise
2 tablespoons cilantro, finely chopped
1/2 teaspoon lemon zest
1 egg, lightly beaten
1/4 cup bread crumbs, plus more for dusting
peanut, vegetable or grapeseed oil for frying
1. In a large bowl gently mix together all of the ingredients until they are combined. Stir in flour and eggs. Transfer the mixture to a storage container and refrigerate for 2 hours.
2. In a large heavy bottomed pan, add oil 1" deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
3. Remove the croquette mixture from the refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with breadcrumbs.
4. Add the croquettes to the hot oil, working in batches if necessary to avoid crowding the pan, and fry until golden brown on both sides, about 3-4 minutes per side. Once browned on both sides, remove the croquettes from the oil using a slotted spoon and drain on paper towels. Season with a light pinch of salt while still hot. Serve with Garlic Aioli.
*NOTE: If you are starting with raw crab and shrimp, de-vein the shrimp but leave the shells on. Bring a large pot of water to a boil and add the juice of 1 lemon. Add the crab and shrimp to the boiling water, cover, reduce the heat to low and steam the crab and shrimp for 1-2 minutes, just until they become pink. Remove them from the water, allow to cool and remove the shells.
Saturday, July 24, 2010