Crab Croquettes (Croquetas de Cangrejo)
These Crab Croquettes, aka Croquetas de Cangrejo, are crispy on the outside, creamy on the inside, and surprisingly easy to make. They come together with simple ingredients and fry up golden every time. Perfect for appetizers, parties, or a special snack at home!
Croquettes are one of my favorite appetizers to make! Crab croquettes are breaded and fried rolls made from a soft, flavorful filling of crab meat, cream cheese, vegetables, and herbs. The word croquette comes from French cuisine and refers to something that “crunches,” which perfectly describes their golden, crispy exterior.
While traditional croquettes are made with a béchamel base, this version uses cream cheese for a rich, smooth interior that’s easier and faster to prepare!
Ingredient Notes
- Crab meat or surimi: You can use fresh, canned crab, or imitation crab (surimi). Surimi is a budget-friendly option made from white fish and works especially well when crab is out of season.
- Carrot: Finely diced and cooked until tender, it adds subtle sweetness and color to the filling.
- Cream cheese: Replaces the traditional béchamel, creating a creamy, cohesive mixture that’s easy to shape.
- Breadcrumbs: Used both inside the mixture and for breading, helping with structure and crunch.
- All-purpose flour: The first step in the breading process, ensuring the egg and breadcrumbs stick properly.
- Eggs: One egg binds the filling, while the second is used for breading.
- Cilantro: Finely chopped cilantro adds freshness and a mild herbal flavor that pairs beautifully with crab.
- Salt and pepper: Essential for seasoning the mixture! Adjust to taste depending on the saltiness of the crab or surimi.
- Oil for frying: Use a neutral oil suitable for frying, such as vegetable or canola oil.
Surimi vs Real Crab
Both surimi and real crab work well in this crab croquettes recipe, and the best choice depends on your budget, availability, and personal preference.
Real Crab
The easiest way to find fresh crab is in the canned section in the grocery store. There is also canned crab in the refrigerated deli section sometimes. Canned crab is actually very high quality and will work great in this recipe. You can also opt for fresh crab if you prefer!
Surimi (Imitation Crab)
Surimi is a more affordable and widely available alternative. It’s made from finely minced white fish that’s seasoned, shaped, and colored to resemble crab meat. While it’s not real crab, it does have a crab-like taste that works well in this recipe! You’ll usually find surimi in the refrigerated seafood section near sushi ingredients or in the freezer aisle at most grocery stores.
Variations & Substitutions
- Classic béchamel: Replace the cream cheese with a thick, chilled béchamel sauce for a more traditional croquette. I use this method in my Spanish ham croquettes recipe!
- Potato-based: Swap part of the cream cheese for mashed potatoes for a heartier filling. I opted for a potato base in my tuna potato croquettes recipe.
- Herbs: Feel free to use parsley or green onions instead of cilantro if preferred.
Tips for the Best Crab Croquettes
- Chop everything finely! This ensures a smooth filling that holds together well when shaping.
- Knead the mixture well. Mixing by hand helps activate the ingredients and gives the croquettes structure.
- Adjust the texture. If the mixture feels too wet, add more breadcrumbs; if too dry, add a little more cream cheese.
- Let them rest before frying! This helps them keep their shape and prevents breaking in the oil.
- Maintain oil temperature. Medium heat is ideal here. Oil that’s too hot will brown the outside too quickly, while cooler oil can make them greasy.
- Fry in batches. Overcrowding the pan lowers the oil temperature and affects crispiness.
Serving Suggestions
Creamy crab croquettes are best served hot and freshly fried with your choice of dipping sauce. Tartar sauce is a classic choice, but I also love these with cilantro mayonnaise, cilantro yogurt sauce, or garlic aioli!
Frequently Asked Questions
Why do my croquettes fall apart when frying?
This usually means the mixture is too soft or the oil isn’t hot enough. Make sure the dough holds its shape and allow the breaded croquettes to rest before frying.
Can I freeze crab croquettes?
Yes! You can freeze them breaded but uncooked, then fry directly from frozen, adding a minute or two to the cooking time. You can also freeze them already fried and cooled. Just pop them in the air fryer to reheat!
Crab Croquettes (Croquetas de Cangrejo)
Ingredients
- 300 grams of crab meat/pulp or 10 sticks/300 grams of surimi
- 1 small carrot 100 g
- 3 cups of water
- 1/2 cup of cream cheese 120 g
- 1 1/2 cups of breadcrumbs 270 g
- 1/2 cup of all-purpose flour 60 g
- 2 eggs
- 2 cups of oil 480 ml
- 1 bunch of cilantro finely chopped (15 g)
- Salt and pepper to taste
To serve:
- Tartar sauce or
- Cilantro mayonnaise
Instructions
- If you’re using regular crabmeat, shred it into small pieces.
- If you’re using surimi sticks, carefully remove the plastic wrap. Then, chop it into very small pieces.
- Peel the carrot and dice it very finely.
- Place a small pot on the stove and fill it with about three to four cups of water. When it comes to a boil, add a teaspoon of salt and the diced carrot. Cook for about ten minutes, or until tender. Then drain the excess water and place the diced carrot in a mixing bowl.
- In the bowl with the carrots, add the shredded crabmeat or chopped surimi, cream cheese, a cup of breadcrumbs, one egg, chopped cilantro, and salt and pepper to taste.
- Mix these ingredients very well until everything is thoroughly combined. In fact, it’s best to knead it as if it were bread dough. If you find the mixture too wet, you can add more breadcrumbs. Otherwise, you can add another teaspoon of cream cheese.
- When the dough easily comes away from your hands and you can shape it without difficulty, divide it into 16 similar-sized balls. Take them one by one and form regular spheres. Then, take the spheres one at a time and roll them back and forth between the palms of your hands until you obtain the classic cylindrical shape of croquettes. Let them rest on a plate.
- Next, proceed to bread the croquettes. To do this, place half a cup of all-purpose flour on a flat plate, the remaining half cup of breadcrumbs on another flat plate, and a beaten egg in a small bowl. Add a pinch of salt to both the beaten egg and the flour.
- Take the croquettes and carefully coat them first in flour, then in egg, and finally in breadcrumbs. Let them rest on a plate with breadcrumbs before frying.
- Pour two cups of oil into a frying pan, turn the stove to medium heat, and when bubbles begin to rise from the bottom of the pan, fry the croquettes in batches, depending on the size of the pan. Turn them until they are golden brown on all sides. Remove them from the pan and let them cool slightly on a plate lined with paper towels.
- Serve them warm with your favorite dipping sauce.
Step by step preparation photos for Crab Croquettes or Croquetas de Cangrejo:
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