Croquettes Crab. Add sliced onion and sauté until translucent. Transfer to a large bowl.
Make 6 croquette disks shaping them firmly. They make a lovely snack or can be served with a dipping sauce to make an enticing starter or canapé. These are flavoured with delicate crab meat and softened leeks but in Josés restaurant the fillings change regularly.
Meaning homemade croquettes this authentic recipe from José Pizarro makes for a classic Spanish tapas dish.
Croquettes are often cylindrical in shape though they can also be flat and round and feature a mushy centre enclosed in a crispy breadcrumb or sesame seed casing. If youd like to make more servings simply reduce the size of the balls dividing the crab mixture into equal portions before forming it into meatballs will help you see how large the meatballs will be. Preheat oil or fat to 375F. Make 6 croquette disks shaping them firmly.
