Matthew Altizer’s Creamy Crab Croquettes

July/August 2012

2 T. butter

1/2 small onion, finely diced

2 T. plus 1 t. flour

1-1/2 c. milk

2 t. Dijon mustard

1/4 t. lemon zest

salt and chile flakes to taste

2 T. finely chopped parsley

200 g. fresh lump crabmeat

1/2 c. flour

2 eggs, lightly beaten

1/2 c. fine breadcrumbs

2 T. grapeseed oil for frying

2 lemons cut into wedges

In a small saucepan, melt the butter over medium heat. Add the onion, cook gently for 10-12 minutes, or until it is soft and translucent. Add the flour, and cook for 1-2 minutes before slowly adding the milk, whisking constantly to avoid any lumps. Bring the sauce to a boil and cook for 5 minutes, stirring constantly. Add the mustard, lemon zest, salt, chile flakes and parsley. Check for seasoning. Squeeze any extra moisture out of the crabmeat, and check thoroughly for bits of shell. Mix the crab with the sauce, and spread it onto a large plate in a thin layer, cover with plastic and cool thoroughly.

Place the 1/2 c. flour, eggs and breadcrumbs into three separate bowls. Using a spoon, quickly divide the crab mixture into 12 equal portions and form them into oval croquettes. (At this stage, the croquettes can be frozen up to two weeks in advance.) One at a time, coat the croquettes with flour, then the egg wash, followed by the breadcrumbs. Heat the oil in a medium-sized saucepan and fry the croquettes three at a time, until they are golden and crispy. Serve with lemon wedges on the side.

Makes 12 croquettes.