This recipe was ridiculously delicious. If you want a really special dish, here it is. If you are going to a party or you are having guests over, these croquettes will wow everyone. After our week of raw foods, this dish was mind blowingly good. Posted on my weekly menu planner on the fridge, Friday was stir fried vegetables and quinoa. My husband was delighted when I handed him this alternative dish. This was an impulse recipe and I used what I had available, but all you really need is mashed potato, breadcrumbs and crab.
This is usually a deep fried dish, but mine is baked to save calories and make it healthier. Use a heavy duty pan so that the food is cooked evenly. Make your mash as you would normally. I put some Better Than Bouillon vegetarian chicken base into my mash with 1/4 cup water to give it lots of flavor and cut down on the butter.
You can also double the recipe and freeze half, but they are best eaten fresh. Make sure you rinse the crab really well and get all the shell out. I am told you can also use scrunched up cornflakes or tortilla chips instead of breadcrumbs. I wouldn’t recommend it, but if anyone has tried it, please leave me a comment.
- 1 Cup Crab - Washed and all shell removed
- ½ Cup Chopped Cooked Shrimp - Optional
- 2 Cups Mashed Potato
- 3 Green Onions - Chopped
- 2 Cloves Garlic - Crushed
- 2 Tbs Light Mayonnaise
- ¼ Cup Yogurt
- Squeeze of Lemon
- 2 Tbs Fresh Parsley
- Pinch Cayenne
- 1 Free Range Egg
- ½ Cup Gluten free Breadcrumbs - I toasted mine for extra crunch
- Freshly Ground Sea Salt and Black Pepper
- Garlic Aioli
- 2 Cloves Garlic
- 2 Tbs Light Mayonnaise
- ½ Cup Yogurt
- Squeeze of Lemon
- 1 Tbs Capers
- Mix everything except breadcrumbs in bowl.
- Roll into tubes and coat with breadcrumbs.
- Place on baking sheet with parchment paper and spray with oil.
- Bake at 450F for 15 minutes. Turn and bake for another 10 minutes.
- Garlic Aioli
- Put ingredients in a food processor and blend.
- Store in a glass, airtight container in the fridge.
