Crab Croquettes with Sriracha Mayo

• butter↗50g g
• small red onion↗1

  finely chopped

• plain flour↗40g g
• milk↗200ml ml
• lemon↗1

  zest

• parsley

  finely chopped

• green onion↗2

  finely chopped

• crab meat↗200g g

  (used half white and half brown crab meat)

• egg↗1-2

  beaten

• panko breadcrumbs↗80g g
• vegetable oil↗

  for frying

• sriracha tbsp
• mayonnaise↗6 tbsp tbsp

Step-by-step instructions

1. 1

   Melt half the butter in a small pan over medium heat and sauté the red onion for 5–8 minutes until soft but not golden. Transfer to a small bowl, leaving the remaining butter in the pan. Set aside. Add the rest of the butter to the pan and reduce heat to medium‑low. When the butter melts, whisk in the flour. Cook for 1 minute, then gradually, whisking, pour in the milk. When all the milk is added and a glossy, smooth mixture forms, cook for another minute, stirring constantly.

2. 2

   Remove from the heat and add the sautéed red onion, lemon zest, parsley and green onion. Let cool for a few minutes, then add the crab meat and season lightly. Transfer to a bowl, cover and chill for at least 2 hours or overnight.

3. 3

   When the crab mixture has cooled and thickened slightly, whisk the egg in a shallow bowl, and spread the panko breadcrumbs on a plate. Quickly shape a small patty from 2 tbsp of the crab mixture (see tip below). Dredge it first in the egg, then in the breadcrumbs, ensuring it is fully coated. Transfer to a plate or board and repeat with the remaining mixture, egg and breadcrumbs – you’ll get about eight croquettes.

4. 4

   Heat 2–3 cm of vegetable oil in a pan to 180 °C, filling it no more than a third full. You can test the temperature by dropping a pinch of the remaining crab mixture—it should sizzle and turn golden in a few seconds. Fry the croquettes in batches (do not overcrowd the pan) for 1–2 minutes per side until golden and hot inside. Transfer them to a paper towel using a rack or slotted spoon and let drain while you fry the rest. To make the sriracha mayo sauce, simply mix 1 tbsp sriracha with mayonnaise, then transfer to a small bowl. Taste and add more sriracha if needed.

5. 5

   Serve immediately, or if taking the croquettes to the beach, let them cool completely, then place them in a sealed container. Transfer the sauce to a closed jar. Pack both in a cold bag for serving on site. Store in the refrigerator for up to two days.