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