La Española Olive Oil

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Crab Croquetas

Seafood Croquetas Spanish-Style

A fixture of Spanish cuisine all year round, these crab croquetas are sure to fly off the platter at your next gathering.

About 20 portions

30 mins

30 mins. + chilling

shellfish, gluten, dairy, eggs

Ingredients

  • 7 oz crab meat
  • 1 small onion, finely chopped
  • 2 tbsp La Española Classic Olive Oil
  • 1.7 oz butter
  • 2.5 oz flour
  • 2 cups milk
  • Nutmeg, salt, and pepper to taste
  • 2 eggs, beaten
  • Breadcrumbs
  • Olive oil for frying

preparation

  • 1.

    Heat olive oil and butter in a pan. Add onion and sauté until translucent.

  • 2.

    Stir in the flour and cook for 2–3 minutes.

  • 3.

    Slowly add milk, whisking constantly to create a smooth béchamel.

  • 4.

    Add crab meat, nutmeg, salt, and pepper. Cook until mixture thickens.

  • 5.

    Transfer to a dish, cover, and refrigerate for at least 2 hours.

  • 6.

    Shape mixture into croquettes, dip in beaten egg, then breadcrumbs.

  • 7.

    Fry in hot olive oil until golden brown.

  • 8.

    Drain on paper towels and serve warm.

Crab croquettes are a beloved Spanish tapa, combining the rich flavor of crab meat with the creaminess of béchamel and the crispiness of a golden crust. Made with high-quality olive oil, these croquettes are lighter and more flavorful than traditional versions.

Can I bake the croquettes instead of frying them?

Yes, bake them at 200°C (400°F) for 20 minutes, turning halfway.

Can I freeze crab croquettes?

Yes, shape and freeze them before frying. Fry from frozen with extra time.

What’s the best oil for frying croquettes?

Use a mild olive oil for light flavor and crispiness.

Can I use canned crab meat?

Yes, but drain it well to avoid excess moisture.

How do I keep croquettes from breaking apart?

Chill the mixture well before shaping and ensure oil is hot before frying.

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