Crab and Chorizo Croquettes

This one is for my boy Tony “T-Bone” Kemmitzer as his Mother made us her crab croquettes a few years back for a food show in Atlanta, one of the best things we ever served at a food show, BTW. This is a slightly bumped up version and in working out the recipe I realized how many other great dishes could be made from the same ingredients, which started this project and 20 recipes later, here we are. We let’s start with these, crispy and crunchy on the outside, creamy, crabby and a little spicy on the inside (not hot spicy, flavor spicy).

  • Prep Time: 45m
  • Cook Time: 15m
  • Total Time: 1h


  • 8 ounces Crab meat
  • 1 cup Manchego Mornay sauce
  • 1/2 cup Chorizo Mix
  • 2 tablespoons Chives, minced
  • 1/2 cup Flour, AP
  • 2 Egg, lightly beaten
  • 1 cup Fresh breadcrumbs
  • Salt for seasoning after frying


  1. In a medium bowl add the Mornay and the chorizo mix, mix to combine using a rubber spatula. Add the crab and the chives and fold together until fully combined. Using a tablespoon or small scoop form into small balls, about 1 oz each, should make about 24 croquettes. Refrigerate the balls for at least 30 minutes, until firm to the touch. Place the flour, egg and breadcrumbs in separate bowls and bread the balls, lightly dusting with the flour, into the egg (allowing excess to drip off) and then the breadcrumb. Refrigerate until ready to serve. Heat oil to 350⁰ and fry in batches until golden brown, about 1-2 minutes. Drain on paper towels, season with salt. Serve immediately with Romesco sauce.

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