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Crabmeat Croquette with Aioli Dip

Crabmeat Croquette with Aioli Dip – - Recipe

Made crisp on the outside with potato flakes and sensationally creamy on the inside with delightful mayonnaise, this fun-to-make croquette will surely be a hit at your next potluck!

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Ingredients

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Crabmeat Croquette

  • Chives, chopped 3.0 g
  • Crabmeat, jumbo lump, thawed 125.0 g
  • UHT Milk 100.0 ml
  • Water 225.0 ml
  • Knorr Chicken Seasoning Powder 1kg 1.0 g
  • Knorr Potato Flakes 2kg 75.0 g

Croquette Coating

  • Plain Flour 50.0 g
  • Egg Wash 100.0 g
  • Breadcrumbs 100.0 g

Aioli Dip

Before Serving

  • Pea Tendril Sprouts 20.0 g

Made crisp on the outside with potato flakes and sensationally creamy on the inside with delightful mayonnaise, this fun-to-make croquette will surely be a hit at your next potluck!

...

Preparation

  1. Crabmeat Croquette

    • Heat up water and milk in pot.
    • Mix in Knorr Chicken Seasoning Powder and Knorr Potato Flakes.
    • Stir till mixture thickens and forms a mashed potato consistency, then fold in crabmeat and chives.
    • Set aside to cool off.
    • Mould it into round ball shapes.

  2. Croquette Coating

    • Coat mixture with plain flour, followed by egg wash and then bread crumbs.
    • Store in freezer till usage.

  3. Aioli Dip

    • Mix well all ingredients.
    • Set aside.

  4. Before Serving

    • Deep fry croquette in hot oil (170°C) till golden brown and garnish with pea tendrils sprouts.
    • Serve with aioli dip.
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