Crabmeat Croquette with Aioli Dip
Made crisp on the outside with potato flakes and sensationally creamy on the inside with delightful mayonnaise, this fun-to-make croquette will surely be a hit at your next potluck!
Ingredients
Crabmeat Croquette
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Chives, chopped 3.0 g
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Crabmeat, jumbo lump, thawed 125.0 g
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UHT Milk 100.0 ml
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Water 225.0 ml
Croquette Coating
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Plain Flour 50.0 g
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Egg Wash 100.0 g
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Breadcrumbs 100.0 g
Aioli Dip
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Garlic, chopped 20.0 g
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Lemon Juice 5.0 ml
Before Serving
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Pea Tendril Sprouts 20.0 g
Preparation
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Crabmeat Croquette
- Heat up water and milk in pot.
- Mix in Knorr Chicken Seasoning Powder and Knorr Potato Flakes.
- Stir till mixture thickens and forms a mashed potato consistency, then fold in crabmeat and chives.
- Set aside to cool off.
- Mould it into round ball shapes.
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Croquette Coating
- Coat mixture with plain flour, followed by egg wash and then bread crumbs.
- Store in freezer till usage.
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Aioli Dip
- Mix well all ingredients.
- Set aside.
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Before Serving
- Deep fry croquette in hot oil (170°C) till golden brown and garnish with pea tendrils sprouts.
- Serve with aioli dip.
