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Crab and corn croquettes

Crab and corn croquettes

Difficulty: Average
Season: Spring
Preparation: 30 minutes
Cooking: 25 minutes

How to


  1. Melt the butter in a saucepan and slowly cook the onions, add the flour and stir with a wooden spoon until it leaves the sides of the pan.
  2. Slowly add the milk and cream, mixing well with a strong wooden spoon, add creamed corn and the cheddar and adjust seasoning.
  3. The mixture is very thick and needs to cook for at least 15 minutes.
  4. Stir well and try not to catch on the bottom of your pan. Fold through crab and crumbs. Cool and roll into cylinders about 5cms long with the diameter of a 20 cent piece.

To Crumb

  1. Set up 3 different trays or bowls from left to right with plain flour, beaten eggs and crumbs.
  2. Place the croquettes in the flour and coat well, drop into the beaten eggs and coat well again.
  3. Finally, place the croquette into the crumb mixture and roll in the crumbs with your finger tips.
  4. For a crunchier crumb, repeat the egg and crumbs process.
  5. Place these rich, creamy crab and corn delights into a pan of frying oil.
  6. Cook gently until golden brown.
  7. Place on some absorbent kitchen paper and serve immediately.

Handy Tips

Use local fresh crab, tinned crab does not do this recipe justice.


  • half a small onion, diced
  • 80g butter
  • 70g plain flour
  • 350ml Bannister Downs Fresh Full Cream Milk
  • 50ml Bannister Downs Pouring Cream
  • 150g creamed corn
  • 150g good fresh local crab
  • 100g vintage cheddar, grated
  • extra flour for crumbing
  • 1 beaten egg
  • 1 cup freshly made bread crumbs