Crab Meat Croquettes with Carrot Vegetables

Ingredients

• 80 g Butter
• 20 g lobster butter
• 120 g flour
• 450 ml milk
• Salt
• Pepper (freshly ground)
• 150 g crab meat
• semolina (for dusting)
• 800 g small new potatoes (firm‑cooking)
• 2 bunches small carrots (with greens)
• 1 handful thyme
• 3 slices toast bread
• 50 g breadcrumbs
• 2 Eggs
• fat for frying
• 0.5 lemon (juice)
• lemon slice (for garnish)

Instructions

1. 1.

   Heat 40 g butter and lobster butter in a pot. Stir in 60 g flour, sauté briefly, then deglaze with cold milk. Keep stirring until the sauce thickens. Season with salt and pepper, let cool slightly.

2. 2.

   Break or chop the crab meat and mix with the sauce. Dust a large plate with semolina. Spoon the crab mixture into a piping bag without a tip and pipe 12 equal portions onto the semolina. Refrigerate for about 2½ hours to set.

3. 3.

   Meanwhile, peel the potatoes and boil in salted water. Trim the carrots and blanch for 4–5 minutes in salted water. Wash and dry the thyme.

4. 4.

   Remove crusts from toast bread and grate it into crumbs using a kitchen grater. Mix with breadcrumbs. Whisk eggs with 3 tbsp water. Roll chilled crab mixture into balls, dust in flour, dip in egg wash, then coat with breadcrumb mix. Heat fat for frying to 170 °C.

5. 5.

   In a pan melt remaining butter, add carrots, potatoes and thyme, season with salt and pepper, and sauté until lightly browned. Fry the croquettes in this pan until golden brown.

6. 6.

   Deglaze the pan with lemon juice, plate the croquettes with the vegetables, and garnish with lemon slices.