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Crab croquettes with saffron mayonnaise
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Spanish seafood dish infused with aromatic saffron - a culinary gem from North Africa.
Ingredients:
  • 90g butter
  • 90g plain flour
  • 125ml (1/2 cup) chicken style liquid stock
  • 185ml (3/4 cup) milk
  • 60ml (1/4 cup) cream
  • 13.80 gm Spanish olive oil
  • 1 small leek, pale section only, washed, finely chopped
  • 3 slices prosciutto, finely chopped
  • 1 x 200g ctn fresh crab meat
  • 50g (1/3 cup) plain flour, extra
  • 3 eggs, lightly beaten
  • 75g (3/4 cup) dried (packaged) breadcrumbs
  • Extra-light olive oil, to deep-fry
  • Lemon wedges, to serve
  • 20.00 gm hot water
  • Pinch of saffron
  • 235g (1 cup) whole-egg mayonnaise
Instructions:
  • In a saucepan over medium heat, melt the butter until foamy. Stir in the flour and cook for 4 minutes. Slowly pour in the chicken consommé and half of the milk while whisking continuously. Add the cream and the rest of the milk. Cook and stir for 10 minutes until the sauce slightly thickens.
  • In a non-stick frying pan over medium heat, warm the Spanish oil. Sauté the leek and prosciutto until golden, about 4 minutes. Add the crab meat and cook until heated through, about 2 minutes. Transfer to a heatproof bowl and stir in the milk mixture. Season with salt and pepper, then cover and chill in the fridge for 4 hours before serving.
  • In a heatproof bowl, infuse the saffron in water for 10 minutes. Mix the saffron water with mayonnaise in a separate bowl to create the saffron mayo.
  • Set up your workstation with three bowls: one for flour, one for egg, and one for breadcrumbs. Divide the crab mixture into 20 portions and shape each into a 7cm-long log. Dredge each croquette in flour, then dip in egg, and finally coat evenly in breadcrumbs. Arrange the coated croquettes on a baking tray.
  • Pour enough extra-light olive oil into a large saucepan to measure 5cm deep. Heat over medium-high heat to reach 190°C (test with a bread cube turning golden brown in 10 seconds). Fry 4 croquettes for 2-3 minutes until golden brown, then transfer to a paper towel-lined plate with a slotted spoon. Repeat for the remaining croquettes in 4 batches, ensuring oil is reheated between each batch.
  • Transfer the croquettes to a beautiful serving bowl. Enjoy them right away with the flavorful saffron mayonnaise and fresh lemon wedges.

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