Why This Recipe Works

Inspired by Suire’s Grocery & Restaurant, located deep in Louisiana’s bayou country, we set out to create a home version of fried crab croquettes in the same crunchy-creamy Spanish style found in the region (read about our visit to Suire's here). A superthick béchamel—seasoned with chopped onion, bell pepper, garlic, scallions, spicy Creole seasoning, and vinegary Tabasco hot sauce—binds everything together to ensure structural integrity from the fridge to the frying oil to the table. After mixing flaked crab into the béchamel, we refrigerated the mixture for 3 hours to firm it up before shaping it into croquettes. For an exterior that cracks between your teeth to reveal a soft, creamy interior, we breaded the crab croquettes with a standard three-step breading procedure before deep-frying them in hot oil.

Before You Begin

If you can find and afford fresh crabmeat, the crab croquettes will be better. However, refrigerated canned crabmeat, often found at the supermarket fish counter, is the next best thing.

Instructions

for the croquettes

Melt butter in large saucepan over medium heat. Add onion, bell pepper, garlic, and salt and cook until vegetables are softened, about 5 minutes.

Stir in ½ cup flour until no dry flour remains; cook for 1 minute, stirring often. Slowly whisk in milk; continue to whisk 1 minute longer to ensure no lumps of flour remain. Cook until bubbles begin to break surface and mixture is thickened to consistency of paste, 1 to 2 minutes.

Off heat, stir in crab, scallions, Tabasco, Creole seasoning, and pepper until well combined. Transfer to 8-inch square baking dish and refrigerate, uncovered, until fully chilled and firm, about 3 hours (or cover with plastic wrap once cooled completely and refrigerate overnight).

for the dipping sauce

Whisk mayonnaise, Tabasco, and Worcestershire together in bowl; refrigerate until ready to serve.

Place remaining ½ cup flour in shallow dish, beat eggs together in second shallow dish, and place panko in third shallow dish. Divide croquette mixture into 18 heaping 2-tablespoon portions (about 1½ ounces each) and place on rimmed baking sheet. Roll portions between your hands to make balls, then shape into 2-inch-long ovals.

Working with few croquettes at a time, dredge lightly in flour, shaking off excess; roll in beaten egg, allowing excess to drip off; and coat with panko. Return to sheet. (Croquettes can be covered with plastic wrap and refrigerated for up to 3 hours.)

Line large plate with triple layer of paper towels. Heat oil in large Dutch oven over medium-high heat to 375 degrees. Place 9 croquettes in oil and fry until golden brown, about 2 minutes per side. Transfer to prepared plate. Return oil to 375 degrees and repeat with remaining 9 croquettes. Sprinkle lightly with extra Creole seasoning and serve with dipping sauce.