Spanish Crab and Shrimp Croquettes

At Restaurante La Venus, we take pride in serving authentic Spanish croquetas with a twist. Our Crab and Shrimp Croquettes are a delicious blend of fresh white crab meat, shrimp, and a creamy béchamel sauce, lightly fried to golden perfection. These croquetas are the perfect appetizer, showcasing the best of Spanish seafood cuisine.

Ingredients for Crab and Shrimp Croquettes (Serves 6)

• 500ml whole milk

• 150ml chicken broth

• 85g butter

• 2 shallots, finely chopped

• 115g extra flour, for coating

• 125g fresh white crab meat

• 100g shrimp, cooked, peeled, and finely chopped

• 1 tablespoon parsley, chopped

• 2 large eggs, beaten

• 200g breadcrumbs (from stale crustless white bread)

• Olive oil, for deep frying

• Salt and freshly ground white pepper, to taste

Instructions for Making Crab and Shrimp Croquettes

1. Prepare the Béchamel Base

   • In a saucepan, bring the milk and chicken broth to a boil.

   • In a separate frying pan, melt the butter over low heat. Add the flour and cook gently for about 5 minutes, stirring with a wooden spoon, ensuring it doesn't brown.

   • Slowly add the milk and broth mixture, whisking well after each addition to create a smooth and silky béchamel sauce.

   • Continue stirring and cook over low heat for 5-7 minutes until the sauce thickens.

2. Add the Seafood

   • Remove the pan from the heat and add the crab meat, shrimp, parsley, salt, and a pinch of white pepper to taste. Mix everything well.

   • Transfer the mixture to a shallow dish and spread it evenly. Press a layer of cling film directly onto the surface to prevent a skin from forming, then refrigerate for 2 hours or overnight.

3. Shape the Croquettes

   • Lightly oil your palms and take 1½ tablespoons of the cooled mixture (about 30g). Form the mixture into small, barrel-shaped croquettes. You should be able to make about 35 croquettes.

   • Refrigerate again for 15-30 minutes to firm them up.

4. Frying the Croquettes

   • Heat the olive oil in a deep pan to 190°C (375°F) for frying.

   • In two shallow bowls, place the beaten eggs in one and the breadcrumbs in the other.

   • Dip the croquettes in batches of 4-5, first into the egg mixture, then coat them in the breadcrumbs.

   • Fry the croquettes for about 2 minutes until crispy and golden brown. Remove and drain on paper towels.

Tips and Serving Suggestions

• Serve the Crab and Shrimp Croquettes with fresh lemon wedges and a side of aioli for dipping.

• Pair with a crisp white wine to complement the delicate flavors of the seafood.