ICM Recipe Booklet

Crab Croquettes
ACTIVE: 20 MIN | TOTAL: 35 MIN | SERVES: 6
FOR THE FILLING
1 pound lump crab meat
2 egg whites, beaten
1 tablespoon olive oil
¼ cup red onion, nely chopped
¼ red bell pepper, nely chopped
2 tablespoons celery, nely chopped
¼ teaspoon tarragon, nely chopped
¼ teaspoon chives, nely chopped
½ teaspoon parsley, nely chopped
½ teaspoon cayenne pepper
¼ cup mayonnaise
¼ cup sour cream
FOR THE BREADING
3 eggs, beaten
1 cup all-purpose our
1 cup panko breadcrumbs
1 teaspoon olive oil
½ teaspoon salt
1. In a small sauté pan over medium-high heat,
add olive oil, onions, peppers, and celery. Cook
and sweat until translucent, about 4-5 minutes.
Remove from heat and set aside to cool.
2. In a food processor, blend the panko
breadcrumbs, olive oil and salt to a ne crumb.
In three separate bowls, set aside panko mixture,
eggs and our. Combine remaining ingredients:
crabmeat, egg whites, mayonnaise, sour cream,
spices and vegetables in a large mixing bowl.
3. Preheat Airfryer to 390°F. Mold crab mixture to
size of golf balls, roll each in our, then in eggs
and nally in panko. Press crumbs to croquettes
to adhere. Place croquettes in basket, being
careful not to overcrowd. Cook each batch for
8-10 minutes or until golden brown.
Appetizers
14