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