Description
Creamy mashed potato croquettes filled with spicy Cajun crab, bacon, and cheese. Served with a zesty lemon-basil sauce.
Ingredients
Units
For the Mashed Potato
- 4 medium russet potatoes
- 2 tbsp butter
- 1/8 cup milk or cream
- 1 tsp salt
For the Filling
- 1 can of crab
- 1/2 cup corn
- 1/4 cup cream cheese
- 3 strips bacon (cubed and cooked)
- 1 tsp cajun spice
- 1/4 tsp salt or to taste
- 1/4 tsp pepper
- 1 cups (237 ml) grated gruyere cheese
For the Breading
- 1 cups (237 ml) Panko pre seasoned (or add 1 tsp salt and 1/2 tsp pepper)
- 1 egg
- 1/2 cup flour seasoned with 1 tsp of salt
To Assemble
- 1/8 cup mashed potato
- 1 tbsp rolled into a ball
For the Sauce
- 4 tbsp mayo
- 1 tbsp chopped basil
- 1/4 cup lemon squeezed
- 1 tsp cajun seasoning
- 1/4 tsp salt
For Frying
- 4 cups (946 ml) vegetable oil (sunflower oil works great)
Instructions
- First make the mashed potatoes.
- Peel the potatoes and cut into chunks.
- Add them to a large pot, cover with water and bring them to a boil.
- Cook until you can slide a fork into a potato easily.
- Drain and either rice your potatoes back into the pot or add them back in and mash them well with a masher.
- Add the butter, cream and salt and mix well.
- Set aside to cool.
- Next make the filling.
- Add all the filling ingredients to a medium bowl and stir to combine.
- Set aside.
- Make the sauce.
- Add all the ingredients into a small bowl, stir well and set aside.
- Get out three plates or shallow bowls.
- In one add the panko and season it if necessary.
- In another, add the egg and beat it with a fork.
- In the third, place the flour and salt.
- Arrange them so they go in a line in this order: flour, egg, panko.
- Make the balls.
- First take a tablespoon of the filling and roll it into a ball.
- Next take 1/8 of a cup of mashed potatoes and roll into a ball as well.
- Using your thumb, make a hole in the mashed potato ball and slide the filling ball into the hole.
- Push the mashed potato around the filling ball until it’s completely covered.
- If any spots of filling are showing, just take a little potato and patch the hole.
- Roll the ball around again so it’s got a nice circular shape.
- Repeat with the rest of the potato and filling.
- Pour vegetable oil into a medium skillet to measure 4 inches deep and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
- Dip potato balls in the flour, then the egg, and then roll in breadcrumbs.
- Working in batches, fry the croquettes, turning often, until golden brown and crisp, 3–4 minutes.
- Remove from the hot oil with a slotted spoon.
- Drain on paper towels.
Notes
- For optimal texture, ensure the mashed potatoes are completely cool before assembling the croquettes to prevent them from becoming gummy.
- Leftover cooked crab can be substituted for canned crab, just be sure to flake it and remove any shells.
- Store any leftover croquettes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or air fryer for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 2 croquettes
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 100