- 3 cups light chicken broth
- 2 cups long-grain rice
- 2 tablespoons unsalted butter
- 1/4 pound Crimini mushrooms, chopped (about 3/4 cup)
- 1/2 medium onion, finely diced
- 1 rib celery, finely diced
- 1/2 small bell pepper, finely diced
- 2 cloves garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup thinly sliced green onions
- 4 teaspoons parsley, finely chopped
- 1 tablespoon Frank Davis Seafood Seasoning (or comparable brand)
- 1/2 cup shredded Parmesan cheese
- 1 pound fresh Louisiana crab claw meat
- 3 cups all-purpose flour, seasoned with salt, black and cayenne pepper
- 6 whole eggs
- 1 cup whole milk
- 3 cups seasoned bread crumbs (coarse grind)
- 4 cups peanut oil for frying
- In a heavy stock pot or Dutch oven, bring the broth to a boil, stir in
the rice, and cook it until it is tender but still firm (about 12 to 14
minutes). When it’s ready, pour it into a colander to thoroughly drain (but
do not rinse it).
- Heat a heavy 12-inch skillet, drop in the butter,
and sauté the mushrooms, onions, celery, bell pepper, and garlic until they
- Now put the rice back into the pot you boiled it in and
thoroughly fold in the sautéed seasonings, along with the salt, black
pepper, green onions, parsley, seafood seasoning, Parmesan cheese, and
crabmeat. To avoid breaking up the crabmeat, add it to the rice mixture
after the other seasonings have been folded in. By the way, I suggest you
mix the ingredients into the rice while the rice is still hot.
- At this
point, transfer the rice mixture to a cookie sheet so that it can cool (if
you leave it in the pot it continues to cook and turns mushy—you don’t want
that to happen).
- When it’s cool enough to the touch, transfer the mix to a
large bowl and stir in 3 well-beaten eggs. The eggs are what bind the rice
grains together to actually form the croquette.
- Put the seasoned flour
into a large bowl, whip together the whole milk and the remaining 3 eggs to
make a “wash,” and place the bread crumbs into another large bowl. This is
also the time when you should heat up your peanut oil in a deep-sided fry
pan to 375°F.
- When you’re ready to cook, use your hands and form the
mixture into small croquettes (about the size of small lemons). Then with a
slight amount of pressure, flatten them out so that they are oval shaped.
- Immediately dust each croquette in the flour, dip it into the egg wash, roll
it in the bread crumbs, and gently drop it into the hot oil. Fried at the
right temperature on both sides, it should take no longer than 2 to 3
minutes for each croquette to turn crispy, crunchy, and golden brown.
they come out of the oil, drain them on several thicknesses of absorbent
- These croquettes are best when served right away, piping
hot, alongside a plate of your favorite butter-sautéed vegetables.
Recipe and photo courtesy of Louisiana Seafood and Marketing Board,
Louisiana Cookin. Used with permission.
Cajun Recipes-Cajun and Creole Recipes