Description

Bring the bold flavors of the bayou to your kitchen with these crispy, golden Cajun Crab Croquettes! Packed with tender crab meat, zesty Cajun seasoning, and a creamy interior, these bite-sized delights are perfect as an appetizer, party snack, or even a light main dish. Each croquette is pan-fried to crispy perfection and delivers a punch of spice with every bite.

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Ingredients

Scale

For the Crab Mixture:

1 tbsp olive oil
½ cup finely chopped onion
2 garlic cloves, minced
½ red bell pepper, finely diced
1 green onion, sliced thin
1 tsp Cajun seasoning
½ tsp paprika
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped
8 oz cooked crab meat (lump or claw, shell removed)
½ cup breadcrumbs (plain or panko)
2 tbsp mayonnaise
1 egg, beaten
1 tsp Dijon mustard
1 tsp lemon juice

For Breading and Frying:

½ cup all-purpose flour
1 egg, beaten
¾ cup panko breadcrumbs
Vegetable oil (for frying)

For Serving (Optional):

Remoulade sauce or spicy mayo
Lemon wedges
Fresh parsley for garnis

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Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a skillet over medium heat.
Add onions, bell pepper, and garlic. Sauté for 3–4 minutes until softened.
Stir in Cajun seasoning, paprika, salt, pepper, and parsley. Cook for 1 more minute.
Remove from heat and let cool slightly.

Step 2: Mix the Crab Filling

In a large bowl, combine cooked crab meat, sautéed vegetables, green onions, and breadcrumbs.
Add mayonnaise, beaten egg, Dijon mustard, and lemon juice.
Mix gently until fully combined. The mixture should hold together when pressed—add a little more breadcrumbs if too loose.
Cover and chill for 30 minutes to firm up.

Step 3: Shape the Croquettes

Using your hands or a scoop, shape the mixture into small balls or oval patties (about 2 tbsp each).
Place shaped croquettes on a parchment-lined tray and return to the fridge while preparing the coating.

Step 4: Bread the Croquettes

Set up a breading station with three shallow bowls: flour, beaten egg, and panko breadcrumbs.
Roll each croquette in flour, then dip in egg, and finally coat in panko.
Press lightly to help the breadcrumbs adhere.
Place coated croquettes on a tray or plate.

Step 5: Fry to Perfection

Heat ½ inch of vegetable oil in a skillet over medium heat.
Once hot (about 350°F), add croquettes in batches. Do not overcrowd the pan.
Fry for 2–3 minutes per side until golden and crispy.
Transfer to a cooling rack or paper towel-lined plate to drain excess oil.

Step 6: Serve and Enjoy

Arrange croquettes on a serving plate.
Garnish with parsley and serve with lemon wedges and your favorite dipping sauce.

Notes

Use Good-Quality Crab – Fresh or pasteurized crab meat gives the best flavor.
Chill the Mixture – Cold filling is easier to shape and holds together better during frying.
Don’t Overcrowd – Fry in batches for even crisping and to keep oil temperature consistent.
Panko for Crunch – Panko breadcrumbs add extra crispiness compared to regular crumbs.
Make It Spicier – Add a dash of hot sauce or extra Cajun seasoning to the mix.

Prep Time: 20 minutes
Cook Time: 15 minutes
Cuisine: American – Southern/Cajun