1 kg of crab meat
1 medium onion, chopped
4 tablespoons of olive oil or vegetable oil
2 diced tomatoes, seeds removed
2 tablespoons of parsley or thyme
White Sauce:
1/4 cup butter or margarine
7 tablespoons of all-purpose flour
1 1/2 cups milk
salt and black pepper to taste
1 large egg
some drops of hot sauce
For coating:
1/2 cup all-purpose flour
1/2 teaspoon salt
1 pinch of black pepper
2 lightly beaten eggs
1/2 cup breadcrumbs
Vegetable oil for frying
1 kg of crab meat
1 medium onion, chopped
4 tablespoons of olive oil or vegetable oil
2 diced tomatoes, seeds removed
2 tablespoons of parsley or thyme
White Sauce:
1/4 cup butter or margarine
7 tablespoons of all-purpose flour
1 1/2 cups milk
salt and black pepper to taste
1 large egg
some drops of hot sauce
For coating:
1/2 cup all-purpose flour
1/2 teaspoon salt
1 pinch of black pepper
2 lightly beaten eggs
1/2 cup breadcrumbs
Vegetable oil for frying
Prepare the crab meat: sauté the onion in olive oil until golden brown
Combine the remaining ingredients, including the crab meat, and cook well. Reserve
Make the white sauce: melt the butter or margarine
Add the flour and mix well
Gradually add the milk, stirring
Cook, stirring, until thickened
Let cool
Mix the crab mixture with the egg, salt, pepper, and hot sauce
Add to the white sauce and mix well
If too soft, refrigerate until firm
Form small croquettes or balls, placing 1 tablespoon of dough in all-purpose flour (seasoned with salt and black pepper) and rolling up
Dip in egg and finally in breadcrumbs
Fry in hot oil and drain on paper towels
Yield about 35 croquettes.
