• 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.