Crab croquetas with romesco dipping sauce recipe | delicious. magazine

Ingredients

• 65g unsalted butter
• 1 large banana shallot, very finely chopped
• 140g plain flour, plus extra to dust
• ¼ tsp mustard powder
• Large pinch cayenne pepper
• Large pinch freshly grated nutmeg
• 125ml fresh fish stock
• 300ml milk
• 50g each brown and white crabmeat
• 2 tbsp mix of finely chopped chives and dill
• 2 large free-range eggs, beaten
• 135g dried breadcrumbs
• Around 2 litres sunflower oil for frying
• For the romesco sauce
• 2 red peppers
• 80g blanched almonds, roughly chopped
• 70g stale crusty white bread, torn into chunks
• ¼ tsp hot smoked paprika
• 1 large garlic clove, crushed
• 2 tbsp sherry vinegar
• 90ml extra-virgin olive oil