Crab croquetas with romesco dipping sauce recipe
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.
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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
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