2 shallots finely diced
40g plain flour
1/2 tsp tomato paste
1 tsp English mustard
1/2 tsp ground nutmeg
300g mixture of brown and white crab meat
2 eggs beaten
100g panko or fine breadcrumbs
1. Melt the butter in a saucepan on low heat and fry the shallots until golden brown.
2. Stir in the flour and then gradually whisk in the milk until the sauce thickens and is lump free. Continue stirring and cook over a low heat for 5 mins.
3. Stir in the tomato paste, mustard, nutmeg and salt and pepper to season.
4. Take off the heat and stir in the crab meat and once cool refrigerate the mixture for at least one hour while covered with cling film.
5. Once cooled use two dessert spoons to form the mixture into quenelles (small oval shapes) you should be able to make about 15 quenelles.
6. Place the beaten eggs in one bowl and the Panko or breadcrumbs in another. Once each quenelle is made carefully dip it in the eggs to coat and then roll in the Panko mixture. Set aside on a baking tray. At this point you could chill the croquettes until you are just about to serve them.
7. Fill a frying pan with 1cm of sunflower oil and heat to 180 degrees or for about three minutes. Be careful that the pan does not get too hot and start spitting oil.
8. Use a slotted spoon to lower the quenelles into the oil cooking in small batches so that the pan is not overcrowded. Make sure you turn the quenelles so that all sides are golden brown and the filling melts into a soft, creamy sauce. Drain on kitchen towel until all quenelles are cooked and then serve.
If you liked reading this you might like reading about the tapas on offer at El Pirata Detapas in Bayswater. Or if you are after a tapas recipe try this one for roasted figs with prosciutto and goats cheese.