How to Make Spanish Crab and Shrimp Croquettes

Spanish Crab and Shrimp Croquettes

Spanish crab and shrimp croquettes are a delightful twist on the traditional croquette, featuring a creamy filling packed with seafood flavor. Crispy on the outside and rich on the inside, these croquettes are perfect as an appetizer, snack, or tapa for any occasion.

Ingredients

For the Filling:

• ½ cup cooked crab meat (shredded)
• ½ cup cooked shrimp (chopped)
• 3 tablespoons butter
• ½ cup all-purpose flour
• 1 cup whole milk (warmed)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper (to taste)
• 1 tablespoon fresh parsley (chopped)

For the Coating and Frying:

• 1 cup breadcrumbs
• 2 eggs (beaten)
• ½ cup all-purpose flour
• Vegetable oil (for frying)

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Instructions

Making the Filling:

1. In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly, to form a roux.
2. Gradually whisk in the warm milk to create a smooth béchamel sauce.
3. Stir in the crab meat, shrimp, smoked paprika, garlic powder, salt, and black pepper. Cook for 2-3 minutes until thickened.
4. Remove from heat and mix in the fresh parsley. Let the filling cool, then refrigerate for 1-2 hours until firm.

Shaping the Croquettes:

1. Once the filling is firm, scoop small portions and shape them into oval or cylindrical croquettes.
2. Roll each croquette in flour, dip into the beaten eggs, and coat with breadcrumbs.

Frying the Croquettes:

1. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
2. Fry the croquettes in batches for 2-3 minutes, or until golden brown and crispy.
3. Remove and drain on paper towels to remove excess oil.

Serving:

• Arrange the croquettes on a serving plate.
• Garnish with fresh parsley and serve with lemon wedges and a side of aioli or tartar sauce.
• Pair with a crisp Spanish white wine for a perfect meal.