Crab Croquetas with Romesco Sauce
Makes 10 to 15
Crunchy on the outside with tender, creamy crab on the inside, these croquetas are an ideal tapas treat. The Almond and Garlic Romesco Sauce adds just the right amount of heat as a dipping sauce.
4 tablespoons unsalted butter
1 small onion, finely diced
½ cup all-purpose flour
½ cups whole milk
8 oz. mixed crab meat
1 tablespoon dill, finely chopped
2 large eggs
1 cup fine bread crumbs
Vegetable oil, for frying
Romesco sauce, for dipping
In a saucepan, heat the butter over medium heat and sauté the onion until translucent and soft. Add the four and stir to make a thick sauce. Cook for a couple of minutes, stirring continuously. Add the milk slowly, whisking as you go and continue for about 5-10 minutes until you’ve made a thick, sticky béchamel sauce. Stir in the crab meat and dill and season with salt and pepper.
Spread the crab mixture on a lined flat surface like a cookie sheet and let it cool completely. Once cooled, line another cookie sheet and dust with flour. Using a spoon, form the croquetas into 2” balls.
In a bowl, whisk the eggs. Place the breadcrumbs in another bowl. Dip the croquetas in the eggs and then coat them well with the breadcrumbs to completely cover them.
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat the oil over high until it reaches 350°F. Begin to fry the croquetas until golden on all sides, about 2 minutes. Transfer the croquetas to paper towels and serve hot with Romesco Sauce