Crab croquettes with coriander

Soft croquettes made from crab meat, bound with a little egg and almond powder for a perfect texture, enhanced with fresh coriander.

Ingredients

300g of cleaned crab meat

1 egg

40g of almond powder

1 tablespoon mayonnaise

1 tablespoon chopped coriander

1/2 onion finely chopped

Salt and pepper

Oil for cooking

Instructions

1. Drain the crab meat and check for bones. In a bowl, mix the crab meat with the egg, almond powder, mayonnaise, finely chopped onion and chopped coriander. Season with salt and pepper; mix gently to maintain an airy texture.
2. Form small, regular-sized patties (approximately 6–7 cm in diameter) and press lightly. If the mixture is too wet, add an additional tablespoon of almond powder.
3. Heat 2 tablespoons of oil in a skillet over medium heat. Sear the patties for 3–4 minutes per side until they are golden brown and heated through. Avoid overcrowding the pan to maintain a nice color.
4. Drain on absorbent paper for a few moments to remove excess oil. Serve hot with a lemony sauce or light aioli and a green salad.

Variants

• Crispy croquettes: lightly coat the pancakes with almond powder before cooking.
• Spicy version: add 1/2 finely chopped red pepper.

Tips

• Drain the crab meat well to prevent the mixture from being too wet.
• Do not overwork the dough to keep a light texture.

FAQ