Crab croquette
1 h

Crab Croquettes by Byron Talbott

A crunchy croquette on the outside, and soft on the inside... For the Mix&Match Challenge, here is an exculsive recipe from Byron. A crab croquette that matches perfectly with a typically French Béarnaise sauce. 
To be savoured with a bottle of msucadet from Vignobles Günther Chereau ! 

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Average: 3.3 (4 votes)

Ingredients For

  • 1 lb
  • 2 tbsp
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy Mustard
    1 tbsp See the article
  • 1 tsp
  • 1 tsp
  • 1 tbsp
  • x 1
  • 1 cup
  • 2 tbsp
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    5 tbsp See the article
  • 1 tbsp
  • 1 tbsp
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    1 pinch See the article

In a medium saucepan that’s on low heat add in the minced shallots with a drizzle of vegetable oil and cook for about 2 minutes or until tender. After that add in the chopped tarragon and a generous splash of white wine then reduce the wine by a little bit more than half. Remove the pan from the heat and let it cool down for 5 minutes then whisk in the egg yolks and return it to the stove on low heat and slowly start to add in the butter 1 tbsp at a time. As you add in the butter, occasionally take the pan off the heat so that the eggs do not scramble.

Clean the king crab legs by splitting the legs down the side and removing the meat in relatively large pieces. Make sure that you sift through the crab meat for any shell fragments once you’ve finished removing all the meat from the shells.
Add the lightly shredded crab meat to a mixing bowl along with chopped tarragon and parsley, mayo, dijon mustard, lemon zest, lemon juice, and salt & pepper. Mix this all together and its time to start breading the croquettes. 

Get three mixing bowls out and add the all purpose flour to one, panko crumbs to another, and 2 whisked eggs to the last. Ball up the crab croquette mix into several golf ball sized croquettes and fry them in vegetable oil that’s at 450f for about 3-4 minutes or until they’re a deep golden brown.
Transfer them to a tray lined with paper towels, season with a pinch of fleur de sel and they are ready to devour!

Pair with

White Wine - Muscadet Sèvre et Maine sur Lie - Confluentia 

A dish with sweet and unctuous flavors (cream, butter) with the acidic touch brought by the kiwi, which will marry perfectly with the freshness, the richness and the attractive zesty and peppery finish of this Confluentia, Muscadet Sèvre et Maine sur Lie from Vignobles Günther Chereau in Loire Valley.

"The estate’s distinctively sloping terrain offers a stunning view across the entire vineyard and as far as the village of Saint Fiacre. Encircled by the Muscadet region’s two riversthe Sèvre and the Maine, our wines enjoy a microclimate that gives them great minerality and freshness."

Want to now more about them ? It's right here 

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