Dungeness Crab or Smoked Salmon Croquettes
Makes 8 Servings (approx. 16 pieces)
Crispy on the outside, creamy and rich on the inside, these croquettes are a tasty appetizer, or main dish (with sides).
- 2 Russet Potatoes
- 1 tbsp + 1 tsp Salt
- 2 Garlic Cloves, peeled
- 1/2lb Lump Dungeness Crab Meat or Smoked Salmon
- 1 cup Cake Flour (could substitute all-purpose flour, but the texture will be denser)
- 1 tsp Pepper
- 3 Egg Yolks
- 2 tbsp chopped Chives
- Panko Breadcrumbs
- 2 Eggs
- All Purpose Flour
Preheat your oven to 350 degrees.
Peel the potatoes. Cut them into 1 inch chunks & put the chunks in a pot with enough water to cover. Add the tablespoon of salt to the water, plus the garlic cloves.
Put the pot on the stove, bring the water to a boil, then reduce the heat to a simmer. Simmer until the potatoes are tender.
Drain any liquid off of the crab meat or chop the smoked salmon.
Remove the potatoes and garlic from the water with a slotted spoon. While they’re still hot, scrape them through a tamis, or use a potato masher to break them down. Put them in a large bowl.
Sift in the cake flour.
Add the pepper and teaspoon of salt.
Add the egg yolks, chives, and the crab/salmon.
Use a scoop to lay the croquette mixture out on a baking pan in approximately 3 tbsp portions (could make larger or smaller ones if desired).
Optional: Put the panko breadcrumbs in a food processor to break them down into a finer consistency.
Beat together the two eggs in a small bowl. Put some of the all-purpose flour in another bowl. Put panko bread crumbs in yet another bowl.
Pat the croquettes into flat ovals. Dip each one in the flour (just to lightly coat), then the eggs, then the panko bread crumbs.
Put the croquettes in the fridge until well chilled.
Get an oiled non-stick skillet hot and add the croquettes in batches. Pan fry them until they’re golden brown on both sides.
Move to the pan to the oven and bake the croquettes for about 10 minutes, just to heat them through.