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🍽️ Fried crab balls with sautéed carrot vegetables

685 kcal · 30 min · 4 servings

Ingredients

• 80 g Butter
• 20 g Lobster butter
• 120 g Flour
• 450 ml Milk
• Salt
• Pepper (from the mill)
• 150 g Crab meat
• Semolina (for dusting)
• 800 g small, new potatoes (waxy)
• 2 bunches small carrots (with greens)
• 1 handful Thyme
• 3 slices Toast bread
• 50 g Breadcrumbs
• 2 Eggs
• Fat (for frying)
• 0.5 Lemon (juice)
• Lemon slice (for garnish)

Instructions

1. 1. Heat 40 grams of butter and the lobster butter in a pot.
2. 2. Stir in 60 grams of flour and let it sweat briefly.
3. 3. Deglaze the mixture with the cold milk.
4. 4. Stir constantly until the sauce boils and reaches a thick consistency.
5. 5. Season the sauce with salt and pepper and let it cool down slightly.
6. 6. Shred or chop the crab meat.
7. 7. Mix the crab meat with the cooled sauce.
8. 8. Sprinkle a large plate with semolina.
9. 9. Fill the crab sauce into a piping bag without a nozzle.
10. 10. Pipe 12 equal portions of the sauce onto the semolina.
11. 11. Place the portions in the refrigerator for about 2.5 hours to chill them.
12. 12. Peel the potatoes in the meantime.
13. 13. Cook the potatoes in salted water.
14. 14. Clean the carrots.
15. 15. Blanch the carrots for 4 to 5 minutes in salted water (cook briefly in boiling water).
16. 16. Wash the thyme and shake it dry.
17. 17. Remove the crust from the toast bread.
18. 18. Grate the bread into crumbs using a kitchen grater.
19. 19. Mix the crumbs with the breadcrumbs.
20. 20. Whisk the eggs with 3 tablespoons of water.
21. 21. Take the cold crab mixture out of the refrigerator.
22. 22. Shape the mixture into balls.
23. 23. Roll the balls in the remaining flour.
24. 24. Dip the balls through the egg-water mixture.
25. 25. Bread the balls in the crumb mixture.
26. 26. Preheat the oil for frying to 170 degrees Celsius.
27. 27. Heat the remaining butter in a pan.
28. 28. Add the carrots, potatoes, and thyme to the pan.
29. 29. Season the vegetables with salt and pepper.
30. 30. Sauté the vegetables until lightly golden brown.
31. 31. Fry the croquettes golden brown in the meantime.
32. 32. Deglaze the pan contents with the lemon juice.
33. 33. Plate the vegetables together with the croquettes.
34. 34. Garnish the dishes with lemon slices.

Nutrition per serving

• kcal: 685
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 72 g