These Crab Croquettes (Croquetas de Cangrejo) are crispy on the outside and filled with a creamy flavorful crab filling. A simple, easy delicious appetizer, perfect for any occasion.
Crab croquettes take me back to summers by the water, where seafood was usually the star of the table at my aunts house. Like ensalada de pulpo (octopus salad), pulpo a la parrilla (grilled octopus), camarones a la plancha (grilled shrimp) and ensalada de camarones (shrimp salad). Everything she made was a treat! I remember watching her carefully shape each croquette, her hands quick and steady, while she told me stories of her favorite seafood spots growing up in Puerto Rico. The smell of golden-fried crab filling the kitchen was pure magic! Now, making these at home feels like carrying on that tradition in a sense. Each crispy bite bringing a little nostalgia and a whole lot of flavor!
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Reasons to Love this Recipe
- Crab Filling: Although, my aunt used fresh crabs, boiling them and painstakingly picking the meat out of the shell, I have adapted this recipe to be a little more convenient. Using canned lump crabmeat makes this dish easy and convenient for everyone.
- Perfect for Anytime: These croquettes are perfect as a starter to any meal, served for a holiday party or simply as a luxury snack!
- Make Ahead & Freeze Friendly: You can make these ahead of time, freeze and have a delicious appetizer when needed.
Ingredients
- Crab – The star of the show of course!
- Flour – The flour helps to bind everything together so that the croquettes hold their shape while frying.
- Panko Breadcrumbs – The panko breadcrumbs give the croquettes an irresistible crispy exterior but keeps the center deliciously creamy.
- Lemon Zest – The lemon zest adds a burst of citrusy brightness that’s always just right with any seafood.
- Garlic – Garlic, well because it just makes everything tastes better!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Crab – You can also use imitation crab (surimi). Although the flavor is different, it still gives a satisfying seafood taste.
- Breadcrumbs – If you don’t have panko breadcrumbs, make your own by toasting a few slices of bread in the oven and then breaking the toast into pieces and crushing in a blender or mini food chopper. You can also use crackers.
- Lemon Zest – If you do not have lemons, you can also add a few drops of lemon juice or use lime zest.
- Garlic – You can substitute fresh garlic with a teaspoon of garlic powder.
- Veggies – You can also add shredded carrots or finely chopped peppers for added flavor and texture.
Instructions
Step 1: Heat 2 tablespoons of butter in a saucepan over medium heat. Once melted, add the onion and saute for 4 minutes or until soft and translucent. Add the garlic and stir. Saute for 1 minute.
Step 2: Add the remaining butter to the saucepan. Once melted, slowly begin to add the flour a little at a time while continuously stirring. The mixture will start to thicken. Continue stirring while cooking for 2 more minutes.
Step 3: Slowly add in the milk or cream while continuously stirring.
Step 4: Add the crabmeat.
Step 5: Add the seasonings and lemon zest.
Step 6: Stir everything then taste adjust for additional salt and pepper if needed.
Refrigerate the mixture for at least 8 hours or overnight to allow it to firm up, making it easier to shape into croquettes.
Note: Do not skip the chilling time or it will be very difficult to form the croquettes and bread.
Forming and Breading the Croquettes
Step 7: Set up your breading station with three bowls: one for flour, one for the beaten eggs, and one for the panko breadcrumbs.
Scoop about one tablespoon of the croquette mixture, roll it into a ball, and then shape it into a small cylinder. Repeat with the remaining mixture until all the croquettes are formed.
Coat each croquette by rolling it in the flour, dipping it in the eggs, and then coating it with the panko breadcrumbs. Continue until all the croquettes are breaded.
Step 8: Pour oil into a skillet to a depth of about two inches and heat over medium-high heat.
Once the oil is hot, carefully add the croquettes one at a time. Do not crowd the skillet.
Fry for a few minutes on one side until golden brown, then flip and cook the other side for a few more minutes. Transfer to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges on the side and your favorite dipping sauce, if desired.
Dipping Sauces for Crab Croquettes
Here are a few favorite dipping sauces that pair perfectly with these crispy croquettes:
Creamy Garlic Aioli: Combine mayonnaise, minced fresh garlic, a dash of lemon juice, a pinch of salt, and a touch of pepper in a bowl, and you’re done!
Homemade Tartar Sauce: Combine mayo, lemon, dill pickles, capers, fresh dill and black pepper.
Horseradish Aioli: Combine mayo, horseradish, garlic, lemon juice and black pepper.
See my recipe card below for a complete list of the ingredients with measurements for these dipping sauces.
Expert Tips
- Chill the Crab Mixture – It is important to chill the crab mixture for a few hours or better overnight to help firm it up which makes it easier to form the crab croquettes.
- Heavy Skillet – Preferably, use a cast iron skillet when frying. This helps in even heat distribution and achieves a beautiful golden crust without burning the croquettes.
- Test the Oil: Before frying, test the oil with a small piece of the mixture. If it sizzles and rises to the surface right away, the oil is ready.
- Serve Immediately: These croquettes are best enjoyed fresh right out of the oil.
- Dip: Although these are delicious on their own, serving them with a tangy dipping sauce like tarter sauce, mayo horseradish sauce and fresh lemon will take them to the next level and make them extra delicious!
Recipe FAQs
Yes! You can prepare the mixture and shape the croquettes a day in advance. Store them in the fridge on a parchment lined tray, covered tightly with plastic wrap and refrigerate.
Absolutely! Freeze them uncooked in a single layer on a baking sheet until firm, then transfer to a freezer safe container or bag. They can be fried right from frozen just add an extra minute or two to the cooking time.
Yes! Wait until they have cooled off and then transfer to a freezer safe container.
Yes, bake the croquettes at 400°F (200°C) on a greased baking sheet making sure to brush them lightly with oil and bake for about 20-25 minutes, flipping them halfway through, until golden brown and crispy.
This usually happens if the crab mixture is too wet. It is important to chill the mixture in the refrigerator for a few hours or overnight to ensure the mixture firms up well before forming and breading.
To keep them crispy, heat in a preheated oven at 375°F for 10-15 minutes. Avoid using the microwave as they will become soggy.
Other Appetizers You Will Love
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📖 Recipe
Crab Croquettes
Ingredients
- 2 (8 oz) cans lump crabmeat drained
- ½ onion chopped
- 4 tbsp butter
- 2 cloves garlic finely chopped
- ¼ teaspoon oregano
- 1 teaspoon dried parsley
- 1 lemon (zest)
- ½ teaspoon paprika
- ¼ cup all purpose flour
- 1 cup whole milk, 2% or heavy cream
- salt and pepper to taste
- oil for frying
Breading
- ½ cup all purpose flour
- 1 egg beaten with 2 tablespoon of water
- 1 cup panko breadcrumbs
Serving
- 2 lemons cut into wedges
- favorite dipping sauce optional
Horseradish Aioli
- ½ cup mayonnaise
- 2 tablespoon horseradish
- 1 clove garlic finely minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon chives or parsley finely chopped
- 1 pinch salt
- pinch black pepper
Homemade Tartar Sauce
- 1 cup mayonnaise
- 2 dill pickle spears finely chopped
- ½ lemon juiced
- 1 tablespoon capers
- 1½ tablespoon fresh dill finely chopped
- ground pepper to taste
Creamy Garlic Aioli
- ¾ cup mayonnaise
- 3 cloves garlic minced
- 2½ tablespoon lemon juice
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of butter in a saucepan over medium heat. Once melted, add the onion and saute for 4 minutes or until soft and translucent. Add the garlic and stir. Saute for 1 minute.
- Add the remaining butter to the saucepan. Once melted, slowly begin to add the flour a little at a time while continuously stirring. The mixture will start to thicken. Continue stirring while cooking for 2 more minutes.
- Slowly add in the milk or cream while continuously stirring.
- Add the crabmeat.
- Add the seasonings and lemon zest.
- Stir everything then taste adjust for additional salt and pepper if needed.Refrigerate the mixture for at least 8 hours or overnight to allow it to firm up, making it easier to shape into croquettes.
Forming and Breading the Croquettes
- Set up your breading station with three bowls: one for flour, one for the beaten eggs, and one for the panko breadcrumbs.
- Scoop about one tablespoon of the croquette mixture, roll it into a ball, and then shape it into a small cylinder. Repeat with the remaining mixture until all the croquettes are formed.
- Coat each croquette by rolling it in the flour, dipping it in the eggs, and then coating it with the panko breadcrumbs. Continue until all the croquettes are breaded.
Frying
- Pour oil into a skillet to a depth of about two inches and heat over medium-high heat. Once the oil is hot, carefully add the croquettes one at a time. Do not crowd the skillet.
- Fry for a few minutes on one side until golden brown, then flip and cook the other side for a few more minutes. Transfer to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges on the side and your favorite dipping sauce, if desired.
Horseradish Aioli
- Add all the ingredients to a bowl and mix well.
Homemade Tartar Sauce
- Add all the ingredients to a bowl and mix well.
- Allow the sauce to sit for 30 minutes before serving.
Creamy Garlic Aioli
- Add all the ingredients to a bowl and mix well.
- Cover and refrigerate for 30 minutes before serving.
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