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Crab & corn croquettes

Difficulty Average
Season Spring
Preparation 30 mins
Cooking 25 mins
Crab and corn croquettes


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.

Slowly add the milk and cream, mixing well with a strong wooden spoon. Add creamed corn and cheddar and adjust seasoning.

Cook for at least 15 minutes. Stir well, trying not to catch on the bottom of your pan. Fold through crab.

Cool, then roll into cylinders about 5cm long with the diameter of a 20-cent piece.

Set up three trays or bowls (from left to right) with plain flour, beaten egg and crumbs.

Place a croquette in the flour and coat well, drop into the beaten egg and coat. Finally, roll the croquette in the breadcrumbs with your fingertips.

For a crunchier crumb, repeat the egg and crumbs process. Repeat until all croquettes are coated.

Place into a pan of hot oil and cook until golden brown. You may need to do this in stages, depending on the size of your pan as you don’t want to overcrowd it.

Place on absorbent kitchen paper to soak up excess oil.

Serve immediately.

Handy Tips

Handy Tip 01

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

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