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  3. Crabmeat Croquette with Aioli Dip
  1. Culinary Recipes

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!

Crabmeat Croquette with Aioli Dip

Ingredients

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Crabmeat Croquette

  • Chives, chopped 3 g
  • Crabmeat, jumbo lump, thawed 125 g
  • UHT Milk 100 ml
  • Water 225 ml
  • Knorr Chicken Seasoning Powder 1kg 1 g
  • Knorr Potato Flakes 2kg 75 g

Croquette Coating

  • Plain Flour 50 g
  • Egg Wash 100 g
  • Breadcrumbs 100 g

Aioli Dip

  • Garlic, chopped 20 g
  • Best Foods Real Mayonnaise 3L 100 ml
  • Lemon Juice 5 ml

Before Serving

  • Pea Tendril Sprouts 20 g

Preparation

  1. 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.

  2. Croquette Coating

    • Coat mixture with plain flour, followed by egg wash and then bread crumbs.
    • Store in freezer till usage.

  3. Aioli Dip

    • Mix well all ingredients.
    • Set aside.

  4. Before Serving

    • Deep fry croquette in hot oil (170°C) till golden brown and garnish with pea tendrils sprouts.
    • Serve with aioli dip.