Crab croquetas with romesco dipping sauce recipe

Name: Crab croquetas with romesco dipping sauce recipe
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; 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

www.deliciousmagazine.co.uk

Crispy on the outside and smooth and creamy on the inside – these crab croquetas can be enjoyed tapas style, or as a decadent start to a dinner party.

View full recipe on www.deliciousmagazine.co.uk

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