You can find the recipe on page 165 of the cookbook (buy it, it's pretty awesome). Upon closer review, it turns out this is basically a recipe for potato croquettes - and it's pretty straightforward. All you need is some mashed potatoes, decent lump crab meat, eggs, flour, butter, and panko.
|Use with good lump crab meat|
(Courtesy Heron Point Foods)
|Flour, butter and egg for the filling|
Melted butter, egg, and water are combined with mashed potatoes. I cheated and bought mine pre-made. The cookbook recommends leftovers, so I felt okay about this. And I probably would have felt okay, even if it didn't. The lump crab is added to the creamy potato mix, formed into quenelles ("2 inch footBALLS" - Michael Symon), and coated with panko. At this point, my quenelle's were closer to blobs, but they fried fine, and tasted pretty great. I had my share for dinner, and immediately froze the rest. The next day, I reheated at 350 F or so until warmed through. I was pretty concerned about how well this would work - but they reheated well, and were reasonably crisp. And went really well with both chutney and bacon jam my colleagues had prepared.
|Breaded and ready to fry|
|Mixed with mashed potatoes and crab|
You're definitely going to want some kind of sauce - the cripsy/creamy texture is great, and the crab adds a nice, not overwhelming seafoody element, but there's not much seasoning. I'd definitely like to give this a shot with different fillings, and A word of warning - these things can be pretty fragile!
|Packed up for the freezer!|