What's for Dinner: Mother Lewis's Crab Croquettes

These fun-to-eat croquettes are a crispy treat for the whole family. You can get onion juice by straining pureed onion and collecting the liquid -- or you can save yourself the trouble and substitute a tablespoon (or more, if you like) of minced onion.

Servings: 4


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt, plus more for seasoning croquettes
  • 1 pound claw crabmeat
  • 1 teaspoon onion juice
  • Cracker crumbs
  • 1 egg, beaten
  • Vegetable oil, as needed


In a medium saucepan, melt the butter and whisk in the flour. Continue stirring until well mixed and heated through. Add the milk slowly, stirring with a whisk all the while, until the sauce is hot and thickened. Stir in 1/2 teaspoon salt.

In a bowl, combine the crabmeat with the onion juice and salt and pepper to taste. When well mixed, add to the white sauce. With your hands, mold the mixture into croquettes; roll in cracker crumbs. Dip in beaten egg and roll in the crumbs again. Fry in 1/4 inch of oil in a large skillet over medium-high heat, turning occasionally, until the croquettes are golden brown.

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