Seafood Croquettes

Croquetas de Mariscos (Seafood Croquettes)

For the filling:

• 1/2 cup butter
• 1 onion, finely chopped
• 1 cup flour
• 2 cups warm milk
• 2 eggs
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Tabasco sauce
• 2 tablespoons dry white wine
• 1/2 pound shrimp, cooked and chopped
• 1/2 pound lobster, cooked and chopped
• 1/2 pound crabmeat, cooked and flaked

Melt the butter in a skillet and saute the onion until transparent. Stir in the flour until it forms a ball. Add the milk and stir until the mixture becomes a thick sauce. 

Beat the eggs with nutmeg, Tabasco, wine, and salt and pepper to taste. Fold into the sauce. Add the seafood and mix thoroughly. Cover and chill.

For the assembling:

• 2 eggs, beaten
• Breadcrumbs
• Flour
• Oil

Using a tablespoon and floured hands, divide and form the seafood mixture into cylindrical shapes. Roll each croquette in flour, dip in the egg, and coat with breadcrumbs. Chill for an hour. Fry in hot oil 1 1/2 inches deep until golden. Drain and serve warm. Makes 36.