Canny crab croquettes

Why do I call these croquettes ‘canny’? According to the Oxford English Dictionary ‘canny’ is an adjective which means ‘having or showing shrewdness and good judgement.’ I’m not suggesting that the crab croquettes themselves are actively showing good judgement, but that they are basking in the reflected glory of their creators who most definitely are.

Canny crab croquettes can be frozen, they can be cooked from frozen, they can be made in some quantity.

And so they are an ever-present, ever-ready, always reliable, and consistently impressive and unusual starter.

And they are also easy to produce: effectively this is just a stiff roux mixed with crab, rolled in breadcrumbs and fried… then served with either a Japanese ponzu sauce (which you can buy or make), or with pomegranate molasses.


NB: You need to allow a couple of hours cooling time for this recipe.

How to make your own ponzu sauce

If you want to make the ponzu sauce yourself, you simply mix 240 ml/1 cup thick (Lee Kum Kee) soy sauce with 5 tbsps of lemon/lime juice (or the juice of one lime and one lemon) and 2 tbsps golden caster sugar and 1 tbsp sherry vinegar. Stir to dissolve the sugar. Keeps for a month or so in the fridge.

What else can you do with the ponzu sauce if you have any left over?

The quantity above may be more than you need for your crab croquettes. This is what you can do with any you have left:

  • Use to glaze steak
  • Add some ginger and throw onto stir fries
  • Add sesame oil to make it into an Asian salad dressing
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