Crab croquetas with romesco dipping sauce
- February 2017
- Makes 24 croquetas
- Hands-on time 1 hour, plus chilling
Crispy on the outside and smooth and creamy on the inside – these crab croquetas can be enjoyed tapas style, or as a decadent start to a dinner party.
- 9.2g (2.6g saturated)
- 10.5g (1.3g sugars)
The romesco also makes a generous portion, but leftovers will keep in the fridge, covered, for up to 5 days. It’s great served with fish or chicken, as a dip for bread or with pasta like a sort of pesto. The fish stock imparts depth of flavour but if you want to simplify your shopping list, you could replace it with extra milk.
It’s difficult to make these in smaller quantities so you may as well make a large batch. This recipe will make enough for 4 people. Make a batch, freeze half on trays, then put in bags and freeze for up to 1 month. Fry the croquetas from frozen for a minute longer than in the recipe.
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