Wednesday 21 February 2018

Thai Crab Croquettes If you want to really impress, then these are the canapés to serve as your guests arrive for dinner.

Edward Hayden


1lb/450g cooked crab meat

½ red chilli, finely chopped

2 cloves garlic, chopped

½ red onion, finely chopped

1in root ginger, chopped

1lb/450g mashed potatoes

1 bunch spring onions, finely chopped

1 egg yolk

Coating 2oz/50g seasoned flour (plain flour with a little salt & pepper)

1 egg mixed with 2fl oz/50ml milk approx

5oz/150g white breadcrumbs

1 dsp sesame seeds


Pick through the crab meat to make sure that there are no bones or traces of shell.

In a little oil, pan fry together the chilli, garlic, onion and ginger in a small saucepan until all of the ingredients are softened completely. Allow to cool.

Combine the potatoes, spring onions, crab meat and chilli mixture together using the egg yolk.

Divide the mixture into small golf-ball-sized pieces and then mould each ball into cylindrical shapes. Transfer to the fridge for about 30 minutes to allow the shapes to firm up a little.

Prepare three separate bowls for coating the croquettes: seasoned flour in the first, egg wash in the second and breadcrumbs and sesame seeds in the third.

Remove the shapes from the fridge and pass through the bowl of seasoned flour, then into the egg wash.

Shake off the excess, then coat fully in the breadcrumb mixture

Heat the deep-fat fryer, then deep-fry the croquettes in batches for two to three minutes, until golden brown. Drain on kitchen paper and serve immediately.

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