Plantain Crusted Crab and Artichoke Croqueta
this recipe was created with my mentor Chef Mercy Vera. this was used in Biltmore Hotel's Annual Coral gables taste of the gables and the the seventh annual Croquet & Croquetas at the Deering Estate. We wanted to make a croquetta but different from the chicken or meat filling so we decided to make it a crab and artichoke filling. For the crust, traditionally is crackers or breadcrumbs but we decided to make it plantain crusted. for the sauce we used a Bechamel sauce as a base and made a mango sauce."This was tasting AMAZING to myself and friends, I only wish I could have taken a picture since it got so many compliments! The mango sauce is very nice and a perfect topping for the croquetas. A bit of a laborous recipe to make but SO worth it, TY!" - Corwin26
Yield: 10 Ready in 1 hours, 40 minutes
favorite of 11 people 8 people want to try
|1 teaspoonDijon Mustard|
|1 teaspoonOld Bay Seasoning|
|0.25 teaspoonCayenne Pepper|
|1 poundCrab Meat; drain and chopped fine 16 oz|
|1 canArtichoke Hearts; drain and chopped fine 14oz|
|1 bunchGreen Onions; washed and chopped fine|
|Crust of Croqueta:|
|3 cupsPlantain Chips; use food processor till crumbs|
|0.5 cupCorn Mill; mix with Plantain crumbs|
|2 Eggs; whisked, (up to 5)|
|3 cupsVegtable oil; (up to 5 cups)|
|clove; to taste|
|1 Salt; to taste|
|Nutmeg; to taste|
Plantain Crusted Crab and Artichoke Croqueta Preparation
Method of preperation:
1. Combine in a large mizing bowl crab meat and all remaining ingredients; then form into rectangular oval shapes. aprox 20 -25ea.
2. submerge croqueta into egg mix and then through plantain breading(coat evenly). Place in sheet tray and move to freezer for about an hour.
3. In a deep pot heat 2 inches of veg oil 350 degree F; cook till golden brown.
For mango sauce:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. set aside.(butter mixture-Roux)
Meanwhile, heat a separate pan and saute the onions with the cloves until translucent. strain, add ripe mango and the milk and bring to a boil, blend till puree add butter mixture(roux) 1 cup at a time(might not use all roux) to the hot milk/mango puree, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Final step: Plate it with the mango sauce as a base and two croquetas perpendular to one another(one on top of the other), serve, and enjoy.
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