Crabby Croquettes with Curried Ricotta Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Growing up, one of my favorite treats was tuna croquesttes dipped in a dilly sour cream sauce. Creating this dish for the Spring 2003 Ready Set Cook contest brought back lots of good memories, and hopefully will create many wonderful new ones. Ingredients:
1 lb flaked crab (or artificial crab) |
2 eggs |
1/4 cup flour |
1 tablespoon soy sauce |
3 stalks celery |
1 medium onion |
1 teaspoon paprika |
salt and pepper |
oil (for frying) |
1/2 lb fresh ricotta cheese |
1 (15 ounce) can crushed tomatoes |
1 teaspoon curry powder |
2 teaspoons brown sugar |
Directions:
1. To make the croquettes: Add the celery stalks and onion to the food processor.
2. Process until minced fine.
3. Add the crab, eggs, flour, soy sauce, paprika and salt and pepper.
4. Process untila thick paste is formed.
5. Heat the oil in a frying pan.
6. Shallow fry the croquettes on both sides until done, about 8-10 minutes.
7. To make the dipping sauce: Combine all the ingredients together.
8. Let sit in the fridge for 1/2 and hour, allowing the sugar and curry poweder to infuse throughout the cheese.
9. Serve the croquettes warm or at room temperature alongside the cold dipping sauce.
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