Crab Croquettes

This recipe was a long, complicated process, and it started with a lengthy shopping list, which included four loaves of bread, fresh crabmeat, a bunch of vegetables, and even a flour strainer!

The first step was to dry out the bread, which we did overnight, taking off the "American bread" crusts first because we thought it would be easier at that time.

The next morning we turned the Cuban bread into crumbs by processing them in the food processor. Then, we used that brand new sifter to sift the crumbs.

While we were making crumbs, the white bread was soaking in water. Then the next step was to squeeze out all the water. While doing so, I wondered why on earth we had to dry out the bread if we were just going to get it all wet again!

Combine the mushy bread with the sifted bread crumbs. And then since it was still pretty spongy, and we figured it needed some more substance, we added the unsifted crumbs (so why bother sifting!), along with two cups of flour.

Chill the dough for two hours or more. In the meantime make the filling.

Time to assemble the actual croquettes! Take three tablespoons (or one large cookie scoop) of the dough and flatten it. Top with one tablespoon (or one small cookie scoop) of the crab filling, and enclose it in the dough. Roll the croquette in bread crumbs, then an egg wash, then in the bread crumbs again. Place them on a cookie sheet and chill for two hours or more.

Deep fry the croquettes in hot oil until crispy and golden. Makes about three dozen.

Serve warm, and with tartar sauce if desired.

Even though this made a lot, and took us a long time to eat, we made another batch a few weeks later. This time we used a green pepper instead of a red one, and fried them in peanut oil, not canola oil.

The leftover filling made great stuffed mushrooms and zucchini boats!