Best 8 Crab Croquettes With Sherry Sauce Recipes

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Crab croquettes with sherry sauce are a delectable seafood appetizer or main course that combines the delicate flavor of crab meat with a creamy, flavorful sauce. This classic dish is enjoyed in many parts of the world and can be easily prepared at home with the right ingredients and a bit of culinary know-how. In this article, we will guide you through the process of creating delicious crab croquettes with a rich and savory sherry sauce, ensuring a culinary experience that will tantalize your taste buds and impress your guests.

Let's cook with our recipes!

CRAB CROQUETTES



Crab Croquettes image

A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 22

1 ripe mango, peeled and roughly chopped
1 small shallot, roughly chopped
1/2 jalapeno chile, seeded and roughly chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of sugar
2 tablespoons extra-virgin olive oil
2 tablespoons ghee
1 medium shallot, minced
2 tablespoons minced red bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
3 tablespoons strained plain whole-milk Greek yogurt
1/2 pound fresh lump crabmeat
1 quart safflower oil
1 cup unbleached all-purpose flour
2 large eggs, beaten
2 cups panko (or dry breadcrumbs)

Steps:

  • Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
  • Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
  • Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
  • In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
  • Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.

DEVILED CRAB WITH SHERRY SAUCE



Deviled Crab with Sherry Sauce image

Categories     Milk/Cream     Shellfish     Appetizer     Bake     Quick & Easy     Parmesan     Seafood     Crab     Ramekin     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
whole milk
1 large garlic clove, lightly crushed
2 large egg yolks
1/3 cup medium-dry Sherry
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup fine dry bread crumbs
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

Steps:

  • Preheat oven to 450°F.
  • Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
  • Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes. Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking. Reduce heat and simmer, whisking, until béchamel is thickened, about 3 minutes. Remove from heat and discard garlic.
  • Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot béchamel in a slow stream, whisking. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160°F, about 2 minutes. Remove from heat and gently stir in crabmeat and parsley. Divide mixture among 6 (4-ounce) ramekins.
  • Melt remaining 2 tablespoons butter and cool slightly. Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab. Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.

CINDY'S SHRIMP AND CRAB CROQUETTES



Cindy's Shrimp and Crab Croquettes image

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 32

2 cups water
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1 pound fresh shrimp, peeled, deveined and finely chopped
8 ounces crabmeat
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
4 eggs, lightly beaten
Vegetable oil or peanut oil for frying
White saltine cracker crumbs
Garlic Aioli, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 egg yolks
2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
10 cloves garlic
1 1/2 cups extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Steps:

  • Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
  • In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
  • Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
  • Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
  • Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.

CRAB CROQUETTES WITH SHERRY SAUCE



Crab Croquettes With Sherry Sauce image

Sinfully delicious! My mother used to serve salmon croquettes with a white sauce. Me? I prefer crab. I like the croquettes with a Caesar salad, steamed asparagus with lemon, and warm crusty bread and cold butter. Add a nice white wine and I'm in heaven.

Provided by Desperada

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

16 ounces crabmeat
1/2 cup green pepper, minced
1/2 cup celery, minced
1 garlic clove
3 tablespoons olive oil
6 slices white bread
1 cup milk
1 egg
1 teaspoon Worcestershire sauce
6 drops Tabasco sauce
1/4 teaspoon Old Bay Seasoning
2 tablespoons butter
3 tablespoons olive oil
1/4 cup butter
1/2 cup flour
2 cups light cream
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons sherry wine

Steps:

  • Tear the bread into small pieces and soak in 1 cup milk. Set aside.
  • Saute the green pepper, celery and garlic in in 3 T olive oil until softened.
  • Add the crab to the bread mixture. Mix well.
  • Add the remaining ingredients and mix well.
  • Pour the remaining 3 T olive oil into the skillet over medium heat.
  • Drop heaping spoonfulls of the crab mixture into the skillet. Flatten slightly with a fork or spatula.
  • Fry until golden brown on both sides.
  • Sauce:.
  • Melt 1/4 c butter in a medium saucepan. Add the flour and cook 1-2 minutes, stirring frequently.
  • Add the cream slowly, stirring with a whisk to combat any lumps.
  • Add the remaining ingredients.
  • Serve over hot crab cakes.

CRAB CROQUETTAS



Crab Croquettas image

Croquettes originated in France, where the verb 'croquer' means to crunch, and a perfectly cooked croquette definitely crunches. In Cuba, croquettas became popular as an economical way to stretch a small amount of a variety of proteins into a tasty dish.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 20 servings

Number Of Ingredients 19

1 stick unsalted butter
1 small red onion, cut into small dice
1/4 orange bell pepper, cut into small dice
1 jalapeno, seeded, deveined and cut into small dice
1 cup all-purpose flour
2 cups whole milk
Kosher salt to taste
1 pound Dungeness crabmeat, picked through
Juice of one lime
2 large eggs, beaten
1 cup all-purpose flour
1/4 cup unseasoned breadcrumbs
1 teaspoon baking powder
1 teaspoon cornstarch
48 ounces (6 cups) vegetable oil for deep frying
Kosher salt to taste
3/4 cup mayonnaise
1 tablespoon white miso paste
1 teaspoon fresh chives, chopped

Steps:

  • For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes.
  • For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside.
  • When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes.
  • In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt.
  • While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side.

CRAB SOUP WITH SHERRY



Crab Soup with Sherry image

Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.-Regina Huggins, Summerville, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley

Steps:

  • In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 382 calories, Fat 23g fat (14g saturated fat), Cholesterol 162mg cholesterol, Sodium 936mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

CAJUN CRAB CROQUETTES WITH ZESTY REMOULADE SAUCE



Cajun Crab Croquettes With Zesty Remoulade Sauce image

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5.

Provided by kitty.rock

Categories     Sauces

Time 45m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 17

3 teaspoons canola oil, divided
1 small onion, finely diced
1/2 cup finely diced green bell pepper
1/2 cup frozen corn kernels, thawed
1 1/2 teaspoons cajun seasoning, divided
1 lb pasteurized crabmeat, drained if necessary
1 large egg white
3/4 cup plain breadcrumbs, divided
1/4 cup reduced-fat mayonnaise
1/2 teaspoon freshly grated lemon zest
1/4 cup reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 scallions, finely chopped
2 teaspoons chopped rinsed capers
1 tablespoon Dijon mustard
1 tablespoon sweet relish
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 425°F Coat a baking sheet with cooking spray.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.
  • Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.
  • Bake the croquettes until heated through and golden brown on top, about 20 minutes.
  • TO MAKE ZESTY REMOULADE SAUCE:.
  • Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
  • Serve at room temperature or slightly chilled with croquettes.

Nutrition Facts : Calories 360.5, Fat 16.3, SaturatedFat 2.7, Cholesterol 61, Sodium 1469.2, Carbohydrate 27.1, Fiber 2.4, Sugar 4.7, Protein 26

RED PEPPER CRAB CROQUETAS WITH GARLIC-ALMOND SAUCE



Red Pepper Crab Croquetas With Garlic-Almond Sauce image

In Spain, golden-fried croquetas are served in tapas bars to the delight of all. They may be made of any number of things, like salt, potatoes or cauliflower. Béchamel is used to bind the mixture, which gives these crab-meat croquetas a luscious center. The crisp and creamy bites are perfect for any gathering, eaten out of hand with drinks.

Provided by David Tanis

Categories     snack, finger foods, project, seafood, appetizer

Time 1h

Yield 24 croquetas

Number Of Ingredients 16

4 tablespoons butter
4 tablespoons all-purpose flour, plus 1 cup more for dredging
1 cup milk, heated
Salt and pepper
1 pound crab meat
1/2 cup diced roasted red peppers
1/8 teaspoon cayenne
1/2 cup thinly sliced scallions
3 tablespoons chopped cilantro
1/2 teaspoon grated lemon zest
3 large eggs, beaten
2 cups fine bread crumbs, made from a French or Italian loaf
Vegetable oil, for frying
1 cup blanched almonds
4 garlic cloves, finely grated
1 cup extra-virgin olive oil

Steps:

  • Make the béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in milk, 1/4 cup at a time, to obtain a smooth, thick sauce. Turn heat to low, add 1/2 teaspoon salt and a generous amount of freshly ground black pepper. Continue to cook, stirring, for 4 to 5 minutes. Thin if necessary with a tablespoon or so more milk, but keep it the consistency of whipped cream.
  • Make the crab mixture: Put crab meat in a mixing bowl and add warm béchamel. Stir in roasted peppers, cayenne, scallions, cilantro, and lemon zest and mix gently until ingredients are well incorporated. Taste for salt and adjust seasoning. Spread mixture on a baking sheet in a layer about 1 inch thick, cover and refrigerate until firm, about 2 hours. (The crab mixture can be prepared up to a day in advance and refrigerated.)
  • Assemble the croquetas: Arrange 3 small shallow bowls on a work counter. Add 1 cup of flour to one bowl, then season it with salt and pepper. In second, add the beaten eggs. Fill the third bowl with bread crumbs. Weigh 1-ounce portions of the crab mixture and place on wax paper. Roll each portion in seasoned flour, then dip into egg and finally roll in crumbs, forming each gently into a sphere. Put breaded croquetas on a clean baking sheet and sprinkle with more crumbs. Repeat until all are breaded. Refrigerate, uncovered, until ready to fry.
  • Make the garlic-almond sauce: Put almonds in a food processor and blend thoroughly, until finely ground. Add garlic and pulse to combine. With the food processor running, add a faint drizzle of olive oil as sauce thickens. The oil must be added very slowly or the sauce will separate or break. Continue adding the oil until it is all incorporated. Season sauce with salt to taste. Transfer to a small bowl and set aside.
  • To fry croquetas, pour vegetable oil to depth of 2 inches in a wide, deep saucepan and place over medium-high heat. Bring oil to 375 degrees. Working in small batches, fry croquetas on each side until golden brown, about 4 minutes. (Too many in the pan risks significantly lowering the temperature of the oil.) Remove croquetas with a slotted spoon and transfer to a paper-towel-lined baking sheet. Season lightly with salt and keep warm in a low oven. Repeat until all croquetas are fried. Pile them on a serving platter and serve with garlic-almond sauce for dipping.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 188 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

- Use fresh crab meat for the best flavor. If you're using frozen crab meat, thaw it completely before using. - Be sure to remove all of the shells and cartilage from the crab meat. - Mix the crab meat with a binder, such as eggs or breadcrumbs, to help hold the croquettes together. - Season the crab meat with your favorite herbs and spices. - Form the crab meat mixture into small balls or patties. - Coat the croquettes in bread crumbs or flour before frying. - Fry the croquettes in hot oil until golden brown and crispy. - Serve the croquettes immediately with your favorite dipping sauce.

Conclusion:

Crab croquettes are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can create a dish that will impress your guests. So next time you're looking for a seafood dish that's both delicious and elegant, give crab croquettes a try. You won't be disappointed.

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