Crab and Rice Croquettes are a Cajun style version of crab cakes which use rice as a binder and filler, and are fried until crisp.
Crab and Rice Croquettes
By Sue Lau | Palatable Pastime
Crab and Rice Croquettes are my recipe of the day with Fish Friday Foodies. I am hosting this month and decided upon the theme of comfort food fish and seafood recipes. I have been stressed out (haven’t we all?) and thought I could use something relaxing to eat.
This is a fairly easy recipe that bulks out the crab content with the addition of cooked rice as a binder. You may have had crab cakes with less ingredients and this is a slightly different, more budget minded version.
Of course, the rice itself, being a Jambalaya mix, has tons of flavor. So try not to imagine some boring plain Jane white rice in there. This is rice you could eat by itself.
You can serve these as an appetizer or main dish (with the addition of something like slaw and fries).
The croquettes also freeze well and heat up easily after thawing in an oven or air fryer.
Fish Friday Foodies
Comfort Food Recipes
Hosted by Sue Lau
- Bourride from A Day in the Life on the Farm
- Cheesy Mixed Seafood Gratin from Food Lust People Love
- Crab and Rice Croquettes from Palatable Pastime (You are Here!)
- Creamy Crab Soup from Karen’s Kitchen Stories
- Creamed Salmon from Sid’s Sea Palm Cooking
- East Indian Fried Dry Bombil Masala from Sneha’s Recipe
- Fish Po’ Boy Sandwich from Making Miracles
- Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Crab and Rice Croquettes
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Crab and Rice Croquettes
Crab and Rice Croquettes
Ingredients
Croquette Mix:
- 1 (8 ounce) box Zatarain's Jambalaya mix (prepared without meat)
- 11 ounces flaked crab meat (picked through) (3 small cans)
- 2 green onions (thinly sliced)
- 3 large eggs (lightly beaten)
- 1/2 cup flour
Breading:
- 2 cups dry breadcrumbs
- 1/4 cup Cajun spice
Instructions
- Mix together croquette ingredients and chill for 2 hours or more.
- Shape 1/3 cup croquette mixture into a patty and dredge in seasoned bread crumbs.
- Shallow fry in about an inch of hot oil (350F) for a few minutes on each side or until golden.
- Drain and serve hot.
- Serve with remoulade sauce, tartar sauce or seafood cocktail sauce
Notes
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Great riff on crab cakes. I am definitely giving this recipe a try.
I am definitely saving this one to try soon – they sound so tasty!