12/06/2017

Suesey Street's crab croquettes with mango salsa & smoked avocado mayonnaise

Food & Drink

Searching for the perfect summer appetizer? Look no further than Suesey Street's crab croquettes. Brimming with fresh crab meat, these croquettes are served with a fresh mango salsa and a delicious smoked avocado mayonnaise. Not only will the appetizer impress your guests, but it will be the perfect accompaniment to a crisp glass of Sauvignon Blanc on your terrace.


Crab Croquettes with Mango Salsa & Smoked Avocado Mayonnaise

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Photo Courtesy of Weekend Magazine.

Makes 18-20

Ingredients

Mango Salsa
2 x Bunches of Fresh Coriander (stalks)
1 x Red Onion
2 x Mangos
5 x Limes (zest)
6 x Chillies
Tbsp Mango Chutney
½ Cucumber

Crab Croquettes
5 x Rooster Potatoes
5 x Garlic gloves
5 x Shallots
5 x Limes (juice)
500g Fresh Crab Meat
50g each of Chives, Chervil, Tarragon, Coriander, Parsley & Dill
2 eggs, whisked
Panko Japanese Breadcrumbs – available in most good food stores
All-Purpose Flour
500 ml Olive Oil, plus some for sweating

Smoked Avocado Mayonnaise
1 x Ripe Avocado
2 x egg yolks
Tsp Dijon Mustard
1 x Lime (juice)
Sherry Vinegar
100ml Rapeseed Oil
Tsp Smoked Powder - available in most good food stores

Method

Mango Salsa: Cut off the leaves of the coriander bunches (save these for the croquette mix) and finely chop the stalks and put into a bowl with finely diced red onion, mango, zest of limes (keep limes for croquette mix), 2 chillies (or to taste) and cucumber and add to coriander stalks, mix and chill in the fridge while you make the croquettes.

Crab Croquettes: pre heat the oven to 180°C and bake the potatoes for 1 hour. Peel off the skins, mash and let cool. Finely dice the remaining chillies, garlic and shallots and sweat in olive oil until soft. Take off the heat and let cool. In a bowl add the juice of the limes, the Crab meat, herbs, salt & pepper and mix until combined. Add potatoes and chilli mix into crab mix and mix until combined. Form the mix into croquette shapes, the smaller your croquettes the quicker they will cook, and chill for 1 hour in the fridge.
Put the whisked eggs, flour and breadcrumbs in three separate bowls. Roll the croquettes in the flour, the eggs and then breadcrumbs. Heat olive oil in a deep pot to 180°C and cook for 3-4 minutes or until golden brown.

Smoked Avocado Mayonnaise: In a blender, put the avocado, egg yolks, Dijon mustard, splash of sherry vinegar and the juice of one lime and blend until smooth. Keep the blender on and very slowly, add the rapeseed oil until you get a smooth mayonnaise consistency. Season with salt and pepper and stir in smoked powder.

To serve: Assemble the croquettes on a plate with the Mango salad on top and pour the smoked avocado mayonnaise into a small dipping bowl and enjoy!
To re-heat the croquettes, preheat the oven to 180°C and place the croquettes on a preheated baking tray for 5-7 minutes.

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Photo courtesy of TRA Brands.
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If you like the sound of these crab croquettes, we will be serving them- along with other delicious dishes- at this week's 2017 Taste Festival. Tickets are available online here.

 

For more recipe inspiration, follow Suesey Street on Facebook, Instagram & Twitter, or book in for our weekly Friday night supper club

 

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