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.
Method of preperation:
Corquetas:
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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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 10 | ||
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Calories: 1171 | ||
Calories from Fat: 948 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.3g | 140 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 56g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 133.9mg | 41 % | |
Sodium 765.3mg | 26 % | |
Potassium 675.3mg | 18 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 41.7g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1171
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