Name: Cajun Crab Croquettes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American (Southern-inspired)
Ingredients: 1 tbsp unsalted butter; 1 tbsp olive oil; ½ small onion, finely chopped; 1 small red bell pepper, finely chopped; 2 garlic cloves, minced; 2 tsp Cajun seasoning; 1 tbsp all-purpose flour; ½ cup whole milk; 1 cup lump crab meat (picked over for shells); 1 tsp Dijon mustard; 1 tbsp chopped fresh parsley; ½ tsp salt; ¼ tsp black pepper; ½ cup mashed potatoes (helps bind and adds creaminess); ½ cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; Vegetable oil for frying (about 2–3 cups depending on pan size); Lemon wedges; Cajun aioli or remoulade sauce; Fresh herbs (optional)

Description

Get ready to spice up your appetizer game with these irresistible Cajun Crab Croquettes! Crispy on the outside and creamy on the inside, each bite is loaded with sweet crab meat, bold Cajun seasoning, and a savory blend of herbs and spices. Whether served as a party snack, a starter for dinner, or a special treat, these croquettes are a crowd-pleasing, flavor-packed delight.

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Ingredients

Scale

For the Croquettes:

1 tbsp unsalted butter
1 tbsp olive oil
½ small onion, finely chopped
1 small red bell pepper, finely chopped
2 garlic cloves, minced
2 tsp Cajun seasoning
1 tbsp all-purpose flour
½ cup whole milk
1 cup lump crab meat (picked over for shells)
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
½ tsp salt
¼ tsp black pepper
½ cup mashed potatoes (helps bind and adds creaminess)

For Breading & Frying:

½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Vegetable oil for frying (about 2–3 cups depending on pan size)

For Serving:

Lemon wedges
Cajun aioli or remoulade sauce
Fresh herbs (optional)

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Instructions

Step 1: Make the Filling

In a skillet, melt butter and olive oil over medium heat.
Add chopped onion and red bell pepper, and sauté for 3–4 minutes until softened.
Stir in garlic and Cajun seasoning and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir to combine, cooking for another minute.
Gradually pour in the milk while stirring to create a smooth, thickened mixture.
Remove from heat and stir in crab meat, mashed potatoes, mustard, parsley, salt, and pepper.
Let the mixture cool, then refrigerate for 30–45 minutes to firm up.

Step 2: Shape the Croquettes

Scoop about 2 tablespoons of the chilled filling and shape into small balls or ovals.
Place shaped croquettes on a tray and return to the fridge for 15 minutes while preparing the breading station.

Step 3: Bread the Croquettes

Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
Roll each croquette in flour, then dip in egg, and finally coat evenly with panko.
Place back on the tray until ready to fry.

Step 4: Fry Until Golden

Heat 2–3 cups of vegetable oil in a skillet or deep pan to 350°F (175°C).
Carefully add croquettes in batches, cooking for 2–3 minutes per side or until golden and crispy.
Remove with a slotted spoon and place on a paper towel-lined plate to drain.
Repeat with remaining croquettes.

Step 5: Serve Hot

Serve immediately with lemon wedges and your favorite dipping sauce.
Garnish with fresh herbs if desired.

Notes

Use Lump Crab – It adds the best texture and flavor. Avoid imitation crab for this recipe.
Chill the Mixture – A cold filling is easier to shape and holds together better while frying.
Use Panko – For a crunchier, airier crust than regular breadcrumbs.
Don’t Overcrowd – Fry in batches to maintain oil temperature and crispness.
Control the Spice – Add extra Cajun seasoning or a pinch of cayenne if you like more heat.

Prep Time: 25 minutes
Cook Time: 20 minutes
Cuisine: American (Southern-inspired)