Crab Croquettes
Yield: 8-12 croquettes
Cook Time: 9 minutes
Tips: Fresh crab, canned crab, frozen crab or imitation crab can be used.Delicious served with Cocktail Sauce (recipe included below).
Suggestion: Delicious served with Cocktail Sauce (recipe included below).
Melt butter in a small skillet, then saute onions on medium heat until tender (about 1 minute). Transfer sauteed onions to a large mixing bowl. Add mustard, garlic powder, salt, crab, 1 egg and 1/4 cup of the panko bread crumbs. Stir until blended. (Note: If you are using imitation crab, break up and shred with fingers to make it easier to mix with other ingredients and form balls).

Form mixture into 8 balls and place on a greased baking sheet. (Tip: To make all the balls the same size, divide the crab mixture into 2 halves, then divide each of those halves in half, then divide all portions in half one more time to produce 8 similar-sized balls.)

Pour oil into a medium-sized pot or in a deep fryer and heat to 350° F.

While oil is heating, whisk remaining egg with 2 tablespoons of water in a shallow bowl or pie pan. Put remaining 1/2 cup panko crumbs in another shallow bowl or pie pan. Arrange bowls so panko crumbs are closest to the oil. One at a time, roll balls around in egg and water mixture to thoroughly coat, then roll in panko crumbs until fully coated, gently pressing crumbs onto surface to help them stick where necessary.

When oil has reached 350°, gently lower balls into oil with a large spoon or other utensil, cooking only 4 balls at a time. Turn the balls often to ensure entire surface of balls turns medium brown and crispy (about 4 minutes per each batch).

Transfer fried croquettes to paper towels to drain. Serve warm with Cocktail Sauce (recipe follows).

Cocktail Sauce
Place tomatoes, chili sauce, horseradish, sugar, pepper, salt and Old Bay seasonsing (if using) in a food processor and blend to a smooth consistency. Refrigerate sauce until ready to serve.