have you been to new orleans?
while i am still recovering from an amazing 4-day bender bachelorette weekend there – i must say that i fell in love with the city + it’s culture!
the architecture grabs your attention, the city’s infectious energy surrounds you + the creole food scene rivals that of some of the greatest food cities across the globe.
while in new orleans, i fully dedicated my food decisions to the fish scene. oyster tacos to start {recipe in the works + coming soon!}, gumbo to kick-off nearly every meal + i opted for as much shrimp + crab that i could get my tiny kansas hands on.
as an ode to the marine scene {omg. that rhyme is everything} i felt it was only right to start this week off by sharing a trip-inspired cajun crab croquette recipe with you.
cajun crab croquettes: there’s crab. there’s cajun flair. it’s fried {..which may be Nola’s middle name. Nola Fried Orleans.. kinda has a ring to it, doesn’t it!}. and there’s a bright lemon aioli that kisses the tongue with the perfect amount of acidity that the rich croquette calls for.
now, what’s a croquette you ask?
long answer: it’s a decadent dish that originated in 1800’s france, as a way to use up leftover stewed meat. since its origination in france – many cultures have adapted it to star their cities best ingredients. the dish usally combines a starch with a protein + is almost always fried. it can be served as a start to a feast or as a stand alone dish.
short answer: it’s a fried mashed potato ball.
this recipe may seem a bit long. or a bit aggressive.. but i want you to focus on one thing that the french made very clear.. it’s a way to use up leftovers!
here i suggest to use leftover mashed potatoes. it doesn’t matter if they’re homemade, boxed flakes {please. dont.}, even mashed taters of the KFC variety – using leftovers will not only allow you to save time + pots but the decadent little balls will also roll a lot easier with chilled potatoes.
the combination of leftovers + a few fresh ingredients will totally knock your tastebuds socks off, and it’s sure to impress guests, if serving party-style.
a croquette wouldn’t be a croquette if it wasn’t fried.
if you’re scared to fry – then let me promise you.. it’s SO not hard! i have avoided it for years because i felt that it was really intimidating.. but as long as you’re patient with the oil coming to the right temperature, then you are destined for success.
now, if it’s your skinny jeans that are afraid of frying, then i would suggest to cook these up via my obsession – the waffle iron.
one of my ambitious cooking secrets that i keep in my back pocket is to crisp up anything i can via waffle iron.. and these croquettes can absolutely be adapted into this method, as well! you will lose that fried exterior that crunches as you bite into it, but the results will still deliver hot melty cheese + cajun crabby flavor in every bite.
for those of you who have yet to visit the alluring city of new orleans – i highly suggest booking your trip as soon as your pocket books + vacation days allow for it!
these cajun crab croquettes are meant to bring a bit of the cajun flair that i fell SO in love with into your kitchen.. but even i will admit, they hardly tip the iceberg as to what you’ll experience as you sip champagne out of a plastic cup on the balcony of a bistro in the french quarter.
cheers + enjoy!
- 8oz can of jumbo blue crab meat, chopped
- 2 cups mashed potatoes
- ½ cup corn kernals {if frozen - defrost!}
- 4 tablespoons cream cheese
- 3 strips bacon, cooked, drained of grease + chopped
- 4 green scallions, chopped
- 1 tablespoon cajun seasoning
- 1 cup sharp white cheddar cheese, shredded
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup flour
- 4 tablespoons mayonnaise
- 1 tablespoon basil, chopped
- 1 large lemon, ½ of it juiced + the other half cut into wedges for serving
- 1 teaspoon cajun seasoning
- salt, to taste
- 4 cups of sunflower oil {vegetable oil can be substituted!}
- in a small bowl, whisk together all of the aioli ingredients. taste for seasoning + set aside.
- next, set up your breading station. grab three plates or shallow bowls and in the first bowl, add the flour + salt, in the second bowl add the egg + beat with a fork. for the third bowl, place in the panko. set the bowls aside in that order.
- now, in a mixing bowl, add all of the croquette ingredients, stir to combine + taste for seasoning.
- pour your oil into a deep skillet or dutch oven + set the heat to medium.
- while the oil heats up, make the croquettes. first take a tablespoon of the filling + roll it into a ball {it should be about the size of a golfball}. set the rolled ball aside onto a plate {or your counter!} + repeat with the rest of the filling until everything is rolled!
- test your oil heat by tossing in a pinch of panko + watching it bubble.
- now, bread the croquettes - dip the balls in the flour, then the egg + then roll in breadcrumbs.
- working in batches, fry the croquettes a few at a time. turn them often + fry until golden brown + crisp {about 3–4 minutes}
- remove from the hot oil with a slotted spoon, drain on paper towels. repeat until all are fried.
- serve garnished with the aioli + lemon wedges for squeezing! enjoy!
these croquettes can be made ahead of time! follow the steps through the breading process + then simply store them in an airtight container. they can be frozen for up to 2 weeks or refrigerated for 2 days. when you remove from their chill session, bread them + fry ‘em up before a party or dinner gets underway!
if you have leftovers, they will reheat in a microwave but be weary that will allow for them to lose their crunch-factor!
the recipe calls for cajun seasoning.. you can use anything store-bought from your spice aisle but if you’re feelin’ ambitious, here is the homemade cajun seasoning i use. . .
this will yield much more seasoning than the recipe calls for so i suggest to store the rest in an airtight baggie or container + use on anything your heart desires!
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon ground red pepper {optional}
can’t find crab meat? keep these in the cajun family by using cooked andouille sausage!
diced tomatoes would be a tasty add-in for the croquette ingredients!
i must admit that after trying this recipe, i have total croquette fever. here are a few recipes from other cultures + cuisines that i am dying to try:
inspired by mexican street corn. be still my heart. .
a veggie delight with sweet potato, lentil + carrot. .
a classic dutch spin . .
if mozzarella sticks + croquettes had a baby. .
this recipe was inspired + adapted from the amazing blog, cooks with cocktails!
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!