Contact Info

Crab Caesar Croquettes

Makes approximately 12


  • 1 yellow onion, chopped
  • 2 green onions, chopped (optional)
  • ½ tsp paprika
  • 1 tbsp dashi powder
  • ½ tsp black pepper
  • 1 cup crab meat, shredded
  • 4 tbsp butter
  • ¼ cup flour
  • 1 cup cream
  • 1 ½ cup panko
  • 2 eggs
  • ⅛ cup flour for dusting


  1. In a pan, add 2 tbsp butter, and turn the heat to medium high. Once the butter has melted, add in the onion. Saute onion for 4-5 minutes or until soft and translucent.
  2. Next, add in the rest of the butter, and once melted, add in ¼ cup flour. Mix to ensure all the flour has soaked up the butter.
  3. Slowly pour in the cream, and keep whisking. It will be slightly lumpy at first, but keep mixing and stirring till it becomes a thick cream mixture; this process should take around 1-2 minutes.
  4. Season with dashi powder, paprika, and black pepper. Then add in shredded crab meat and chopped green onion. Mix everything well, taste for seasoning.
  5. Pour the creamy crab mixture into a container, cover it, and let it rest in the fridge for at least 3 hours or overnight. The longer you let it rest, the easier it will be to work with.
  6. Next day, prepare your coating station with one plate of beaten eggs, one plate of flour for dusting, and one plate of panko. Using a spoon, form the croquette into a small ball; 2-3 tbsp worth is a good amount. Form into a ball, then coat with flour, egg, and panko. Make sure to pack the panko in tightly with your hands.
  7. Add oil into a pan around 2 inches high, you want to croquette to be fully immersed into the water. Turn the heat up to medium-high, and once the oil reaches 350ºF, gently add in the croquette. Deep fry for 4-5 minutes or until crispy and golden brown. Make sure not to overcrowd the pan.


  • 1 egg, soft boiled
  • 1 tbsp of white wine vinegar
  • 1 ½ tbsp of Dijon mustard
  • 1 anchovy or 1 tsp paste
  • 2 fl oz of olive oil
  • 3 oz of Parmesan, finely grated
  • Worcestershire sauce, to taste
  • Lemon juice


  1. To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise.
  2. Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose.


  • 2 cups lightly packed soft herbs (about 1 ½ oz with stems): parsley, cilantro, basil, dill, lovage, chives, mint, tarragon)
  • ½ to ¾ cup good olive oil (or neutral oil, like sunflower)
  • Salt, for the water


  1. Bring a pot of salted water to a boil and prepare an ice bath.
  2. Once the water is boiling, add the herbs and cook for about 15 seconds; just until the herbs/stems are bright green.
  3. Quickly transfer to the ice bath and let sit for 5 minutes to completely cool. Transfer the herbs to a dry tea towel and wrap/dry well.
  4. Transfer the herbs to a high-speed blender and add the oil. Puree until as smooth as possible.
  5. Line a sieve with cheesecloth (layered three times) or a coffee filter. Pour the oil into the sieve and let sit for a few hours, stirring occasionally. Do not press the oil through.
  6. Once done, transfer to a bottle and store in the refrigerator for up to a week.