Yields Around 20 Croquettes
2 C Small Shells
6 oz Crab Meat 1/2 Lemon Juiced
1/2 tsp Salt
Micro Greens (for garnish)
1 Box Panko Bread Crumbs
1 C Grated Parmesan
Combine parmesan and panko, and salt together then divide mix in half.
1-1 1/2 C Flour
1 tsp Salt
1 Bottle of Oil For Frying
1 C Shredded Asiago 1 1/2 C Smoked Gouda
4 TBS Flour
3 TBS Unsalted Butter 3 C Milk 1 1/4 tsp Salt 1/4 tsp Pepper 1/4 tsp Garlic Powder 1 tsp Ground Mustard 1/2 TBS White Truffle Oil
Basil Aioli (optional): 1/2 C Mayo 1/2 C Packed Fresh Basil 2 TBS Dried Parsley 1/4 tsp Salt 1/4 tsp Pepper 1/4 tsp Garlic Powder 1/4 C Packed Shredded Parmesan 1/4 C Olive Oil 2 TBs Water 1/8 C Walnuts
Puree everything, besides the olive oil, in your food processor. While the processor is still on pour oil in slowly. Voilà! Yummy Goodness!!
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It was a gorgeous summer evening for the Garden a 'Fare Beer Tour, put on last night at The Gardens on Spring Creek. It was the perfect night to walk around the garden, listen to live music, and eat some tasty treats from The Moot House, Fiona's Deli, Spoons, Soups & Salads, Whole Foods Market Fort Collins, The Mainline, and of course the incredibly delicious Jax Fish House. I had the opportunity to plate alongside Chef De Cuisine’s Ricky Myers, and Duane Walker, who were there representing Jax with a flavor packed Salmon Tiradito dish that kept people coming back for more. Each restaurant was paired with a refreshing beer, from the one and only Odell Brewing Co. in Fort Collins, and I have to say they did an amazing job combining all the flavors together to create a full spectrum of yum!
Today I had a nice relaxing morning with the hubs, and then headed to the store to pick up the ingredients to make my Crab Mac & Cheese Croquettes. You begin by bringing lightly salted water to a boil, and cooking your noodles until they are al dente. Cool them, and set aside for later cheese sauce submersion.
Next, let’s make our roux. Melt your butter in a sauté pan and add in your flour. Cook until roux turns a light golden brown, and you begin to smile because you know this glutenous binder is going to turn your sauce from bleh, to cheesy - yet goddess like - perfection.
Meanwhile simmer your milk in a sauce pan, and when roux is ready add it in. Whisk until sauce is thick, and ready to get cheesy. Add in all remaining ingredients for your sauce, and continue to mix until well combined. Go on, dip that spoon in...you know you want to!! Now is also the perfect time to make your Basil Aioli, which I highly recommend due to how delicious it is. This savory aioli is also used on my Quinoa Cakes so if you made that recipe recently you are all set - and if you haven't made that recipe yet, am afraid that we can no longer be friends. ;)
Being that I am totally kidding, let's move on and combine 1 1/2 cups of your sauce with your cooled noodles. Keep the excess sauce under low heat to stay warm for propor croquette dipping. Add in your crab, lemon, and salt, and mix until well combined.
Next put your flour, eggs, and panko mix into three separate bowls and we can begin to make some cheesy balls! Form them, and then the process goes like this: Flour, eggs, panko, plate. These babies are extremely sensitive! They may feel like they are falling apart as you go through the flour and egg stages, but I promise you that once you get the panko on them, and they have a moment to settle down, they will fry up into crispy pieces of heaven. Let them rest for 10 minutes so the panko has time to set up.
Last, but certainly not least, it's time to fry this puppies up! Fill a sauce pan 3/4 of the way up with oil, and crank that heat up to high. Fry them until they are a light golden brown, and then set onto a paper towel to dry off. I have to say this recipe was just too much fun to plate so I have two ways that I set this up! Option 1: Put aioli at the base of a martini glass and then fill half way up with your cheese sauce. Place a spoon or ladel into the glass and put croquette onto your spoon. Top with one more dollop of aioli, and garnish with fresh micro greens, and oilve oil.
Or, if you are lacking spoons, their is Option 2: Put dots of your cream sauce on a plate and set your croquette on top of each dot. Then again top them with your aioli, and garnish with fresh micro greens and oil. Now off you go foodies! Pop that guilty pleasure in your mouth, and leave all your worries behind!