Skip to main content
Main

Crab Croquettes

A fried croquette made from boiled crab meat mixed with butter, milk, breadcrumbs, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Crab Croquettes

Ingredients

Directions

Prepare the filling

  1. Remove the meat from boiled crabs and chop it finely.

  2. Season the crab meat with pepper, coarse sea salt, and melted butter.

  3. Moisten the mixture with rich milk or cream.

  4. Stiffen the mixture slightly with bread or cracker crumbs.

  5. Add 2-3 well-beaten eggs to bind the mixture.

Shape and fry

  1. Form the mixture into croquettes and coat them with bread crumbs.

  2. Fry the croquettes delicately in boiling lard, preferably using a wire frying basket.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Meat + crabtop 8% of all pairs
    Smell alikemoderate
    Cooked together448 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Crab + buttertop 10% of all pairs
    Smell alikemoderate
    Cooked together812 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Meat of boiled crabs
Forms the main body and flavour of the croquettes.
Rich milk or cream
Adds moisture, keeping the filling soft and tender.
Bread or cracker crumbs
Stiffens the mixture so the croquettes hold their shape.
2-3 eggs
Bind the mixture so it sets firmly when cooked.
Melted butter
Adds richness and fat for flavour and a tender texture.

The step that matters

Fry the croquettes delicately in boiling lard. Coated croquettes must be fried in hot fat long enough to brown and set the crumb crust, while the egg-bound filling heats through. Frying too hot browns the outside before the centre is hot; too cool lets oil soak in and the coating fall apart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMeat CroquettesMeat Croquettes52 recipes