Dungeness Crab Croquettes
By: Feed by Round Pond
Dunguness crab season is upon us! What better way to celebrate than with these croquettes?
Pairs with our Rutherford Sauvignon Blanc
Ingredients for Crab Croquettes
1 lb. Dungeness Crab Meat (free of any shells)
2 Tbsp bread crumbs, plus 2 cups more for breading
2 shallot, minced
1 Tbsp chives, chopped
½ tsp Tarragon, chopped
1 tsp Lemon zest
2 tsp Lemon juice
3 Tbsp Crème Fraiche (or Mayonnaise)
1 tsp Salt
¼ tsp White pepper
1 Qt Vegetable Oil (for frying)
Ingredients for Emulsion
3 Tbsp Blood orange juice
1 tsp Blood orange zest
½ lb. Butter, diced, room temperature
1/4 cup Round Pond Blood Orange Olive Oil
1 tsp Tarragon, chopped
Salt & pepper as needed
For the Crab Croquettes
In a small pan, heat 1 Tbsp Round Pond Blood Orange Olive Oil and add minced shallot. Sauté over low heat until tender, 3 minutes. Remove to a large bowl to cool. Into that same bowl add the crab meat (make sure to pick through all crab meat to ensure it’s free of shells). Add all other Croquette ingredients, except eggs*, and mix. Taste for seasoning and adjust salt & paper if necessary. *Add eggs, one-at-a-time, as you may only need one (or one plus one yolk), depending on the size of the egg. The mixture shouldn’t seem at all runny, but more like wet packable sand.
Working in batches, shape the crab, by hand, into small log-shapes and dredge into the 2 cups of extra breadcrumbs to coat each croquette. Remove to a parchment lined sheet pan to rest. Once completed, chill these down to set their shape.
For the Emulsion
Prepare Emulsion while crab chills. Begin by heating the juice and zest in a small pot, using an immersion blender or wire whisk, slowly incorporate butter a little at a time. When all butter has been incorporated, remove from heat and incorporate the Round Pond Blood Orange Olive Oil. Garnish with chopped tarragon and taste to adjust seasoning. Keep warm while you fry crab.
Heat 1 Qt of vegetable oil in a large pot to 400F. Fry croquettes in small batches until each is golden brown. Remove to a paper towel lined pan to blot dry of excess oil.
To finish place 2-3 Tbsp Blood Orange Emulsion onto plate or bowl, add two Crab Croquettes and garnish with additional chopped tarragon. Serve while warm.
Recipe by Round Pond Estate Winery Chef Eric Maczko