Description
Bring the bold flavors of the bayou to your table with these crispy, golden Cajun Crab Croquettes. These bite-sized delights are packed with succulent crab meat, zesty Cajun seasoning, and fresh herbs, then breaded and pan-fried to crunchy perfection. Serve them as a crowd-pleasing appetizer or a standout main dish—they’re bursting with flavor and impossible to resist.
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Ingredients
For the Croquette Mixture:
1 tbsp olive oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
2 cloves garlic, minced
1 tsp Cajun seasoning (more to taste)
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp salt
8 oz cooked crab meat (lump or claw, picked over for shells)
1½ cups mashed potatoes (cold, leftover works great)
2 tbsp chopped parsley
1 egg, beaten
For Breading & Frying:
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs (panko or regular)
Vegetable oil, for frying
Optional Dipping Sauce:
½ cup mayonnaise
1 tbsp lemon juice
1 tsp hot sauce
½ tsp Cajun seasoning
Instructions
Step 1: Cook the Aromatics
Heat olive oil in a small skillet over medium heat.
Add onion and bell pepper, sauté for 3–4 minutes until softened.
Stir in garlic, Cajun seasoning, paprika, salt, and pepper. Cook for 1 more minute.
Remove from heat and let cool slightly.
Step 2: Mix the Croquette Filling
In a large bowl, combine the cooled veggie mixture with crab meat, mashed potatoes, chopped parsley, and beaten egg.
Mix gently until everything is evenly incorporated.
Cover and refrigerate for at least 30 minutes—this helps firm up the mixture for shaping.
Step 3: Shape and Bread the Croquettes
Using your hands or a small scoop, form the mixture into small patties or oval shapes (about 2 tablespoons each).
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each croquette in flour, then dip in egg, then coat with breadcrumbs.
Place on a parchment-lined baking sheet and chill for another 15 minutes if time allows.
Step 4: Fry Until Golden
In a large skillet, heat about ½ inch of vegetable oil over medium heat.
When the oil is hot (around 350°F), carefully place croquettes in batches, cooking 2–3 minutes per side until golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Serve with Sauce
In a small bowl, whisk together mayonnaise, lemon juice, hot sauce, and Cajun seasoning to make the dipping sauce.
Serve croquettes warm with the sauce on the side.
Notes
Use Cold Potatoes – They help bind the mixture and make it easier to shape.
Handle Crab Gently – Don’t overmix; you want to keep the crab chunks intact.
Chill Before Frying – Helps croquettes hold their shape and fry evenly.
Adjust the Heat – Start with 1 tsp Cajun seasoning, then add more to your taste.
Make Ahead – Store shaped, uncooked croquettes in the fridge for up to 24 hours or freeze for later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: Southern Cajun