Crab croquetas are an explosion of flavour. Super easy to make, they will transport you to the sea with each bite!
Preparation time30 mins. + chilling
Cooking timeAbout 10 mins.
For the croquetas:
- 2 tbsp La Española Light In Colour Olive Oil
- 1 small onion, finely chopped
- 40 g plain flour
- 350 ml whole milk
- Large pinch freshly grated nutmeg
- 2 tbsp freshly chopped flat leaf parsley
- 100 g brown crab meat
- 200 g white crab meat
- Salt and freshly ground black pepper
- 2 eggs, beaten
- 200 g fine dried breadcrumbs
- 1 litre La Española Light In Colour Olive Oil, for frying
For the saffron aioli:
- Pinch saffron
- 2 egg yolks
- 1 tbsp lemon juice
- 1 clove garlic, crushed
- Salt and black pepper
- 200 ml La Española Light In Colour Olive Oil
- Heat La Española Light in Colour Olive Oil over a low heat and cook the onion for 4-5 minutes until softened but not coloured. Stir in the flour and cook for a few seconds before gradually whisking in the milk. Whisk until the sauce is glossy and thick. Cook over a low heat for 5 minutes, stirring constantly.
- Beat in the, nutmeg, flat- leaf parsley and seasoning. Cool a little then stir in the crab meat. Season to taste. Spoon the mixture into a bowl and cover with cling film to prevent a skin forming. Cool, then chill for 3-4 hours or overnight until thickened.
- To make the saffron aioli, Place the saffron, egg yolks, lemon juice, salt, garlic and La Española Light in Colour Olive Oil in a small jug.
- Place the stick blender on the bottom of the jug and blitz all the ingredients on the bottom before slowly bringing the blender to the top until it completely emulsifies.
- When ready to cook, the croquetas, remove the cling film and with slightly wet hands make about 20 balls. Beat the eggs lightly in a bowl. Place the breadcrumbs into a bowl.
- Dip each crab ball into the egg and then coat evenly in breadcrumbs. They are delicate so handle gently. Put on a baking tray and chill until ready to cook.
- Fill a large pan no more than one third with the oil and heat to 180°C or until a cube of bread browns in 2 minutes. Using a metal slotted spoon, carefully lower five crab cakes at a time into the hot oil and cook for about 3 minutes until the coating is golden brown and the filling melted into a soft, unctuous sauce. Keep warm while the remainder are cooked. Serve hot with the saffron aioli.