2 hours ago
9
Croquetas have always been part of my life, and my favourites have always been my mum Isabel’s hake croquetas. That’s really where it all started for me: simple but full of flavour, the kind of thing you grow up eating without really thinking about it and then never forget. What I especially love about croquetas, however, is that they can be made from almost anything. Many people say that they rely on good leftovers, and that’s true, but they can also be made with rather more indulgent ingredients, like crab. It just goes to show quite how versatile croquetas are – and how they always go with a good glass of white rioja!
Spiced crab croquetas
Prep 10 min
Chill 2 hr 20 min
Cook 45 min
Makes About 30
If you don’t want to serve these immediately, freeze them for 20 minutes, then keep covered in the fridge until you’re ready to fry. If you want to keep them for even longer, then freeze completely and use within three months. Defrost at room temperature before frying.
75g unsalted butter
100g plain flour
¼ tsp smoked sweet pimentón
½ tsp fennel seeds, crushed in a mortar
550-600ml whole milk
Sea salt and black pepper
150g white crab meat
50g brown crab meat
Finely grated zest of 1 lemon
1 large egg, beaten
150g panko breadcrumbs
Olive oil, or sunflower oil, for deep-frying
Melt the butter in a nonstick pan over a medium heat, then add the flour and cook, stirring, for a minute or two. Add the pimentón and fennel seeds, then very gradually stir in 550ml of the milk. Stirring all the while, cook for about seven minutes, until you have a really thick, glossy bechamel, then season generously. Simmer for two to three minutes more, and add a splash more milk if the mix thickens too much.
Take the bechamel off the heat, then beat in the white and brown crab meat and the lemon zest. Line a baking tray with clingfilm or greaseproof paper, then spread out the mixture on top in an even layer. Cover with a second layer of clingfilm or paper, leave to cool to room temperature, then chill for at least two hours.
When you’re ready to shape and cook the croquetas, use wet hands to shape the mixture into walnut-sized balls – there should be enough croqueta mix to make about 30 in total. Put the beaten egg in a shallow bowl and put the panko in a second bowl. Working one by one, roll each ball in the beaten egg, roll in the panko to coat, then return to the baking tray. Repeat with the remaining balls and, when they’re all coated, freeze for 20 minutes just to firm them up (you don’t want to freeze them).
Heat the frying oil to 170C – I use a thermometer, but you can also test by dropping in a pinch of the croqueta mix: if it bubbles gently and rises slowly to the surface, the oil is ready. Fry the croquetas in batches for three or four minutes each (do not overcrowd the pan), until deep golden all over and piping hot throughout. Serve hot sprinkled with a little sea salt, if you like.
