Brown Crabs from the UK are generally in abundant availability from the end of the Summer until the start of the Spring. The flavour of UK Brown Crab tends to be fairly sweet.


Crab croquettes

Preparation: 30 minutes

Cooking: 20 minutes

Serves: 10


  • Crab & nduja croquetas | This recipe is for a batch of croquetas (20) -
  • White crab meat - 200g
  • Nduja - 120g
  • Butter - 70g
  • Shallot - 1 (finely diced)
  • Plain flour - 70g (plus 100g for Pane mix)
  • Whole milk - 400ml
  • Mixed herbs - 15g (chives/parsley/chervil)
  • PANE
  • Plain flour - 100g
  • Whole eggs ( Whisked ) - 2
  • Panko breadcrumbs - 200g
  • Parsnip crisps
  • 1 Parsnip
  • Mild curry powder - 20g
  • AIOLI | This recipe will make enough for 10 portions
  • Garlic clove - 1
  • Egg yolks - 2
  • Dijon mustard -1 Tsp
  • Lobster flace - Tsp
  • Cold pressed rapeseed oil - 385 ml
  • Lemon - 1 (juice only)
  • Salt & Pepper
  • Croquettas - 2
  • Aioli
  • Mixed Micro Herbs
  • Parsnip Crisps
  • Curry Powder to dust


Step 1 | Crab & Nduja Croquetas

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In a saucepan melt the butter and cook the shallots until soft.

Add the plain flour and cook out for 5-6 minutes.

Then add the milk and continue to cook out until the mix becomes very thick.

Add the smoked paprika, chopped herbs, crab meat and nuduja – Mix thoroughly to incorporate all the ingredients.

Transfer the mix to a baking tray and cover with cling film and allow to cool completely.

Once cool divide the mixture equally into even size balls and coat with the flour, egg and breadcrumb.

Chill for 10-15 minutes then deep fry for 4-5 minutes until golden.

Step 2 | Pane

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Place all ingredients into separate trays and coat the croquettas first with flour, egg then panko crumb.

Deep fry until golden. 180 c 

Step 3 | Aioli

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Place the garlic into a pestle & mortar and crush.

Add the egg yolks and mix together with the Dijon mustard and lobster glace.

Drizzle in the oil and finish with fresh lemon juice, salt & pepper to taste.

Cover and place into fridge until required.

Step 4 | Parsnip Crisps

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Wash, peel and shave the parsnip lengthways.

Deep fry in hot oil until crispy then dust with curry powder and set to one side.

Watch this recipe unfold

A delicious seasonal recipe from chef, Martin, utilising delicious, locally sourced crab from Direct Seafoods with fresh produce from Oliver Kay.

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