500 millilitres full cream milk
150 millilitres Chicken Stock150 millilitres
85 grams Butter
115 grams plain flourextra for coating
125 grams fresh white crabmeat
100 grams cooked peeled prawnsfinely chopped
1 tablespoon flat leaf parsleychoppped
2 large free range eggsbeaten
200 grams breadcrumbsmade from stale crustless white bread
Olive Oilfor deep frying
freshly ground white pepper
- Bring the milk and stock up to the boil in a pan.
- Melt the butter in a pan over a low heat, stir in the flour and cook gently for 5 minutes without letting it brown, breaking up the mixture with a wooden spoon as it cooks.
- Very gradually beat in the milk and stock, beating really well between each addition, so that the mixture becomes silky smooth.
- Increase the heat very slightly and cook gently, stirring constantly, for 5-7 minutes, to cook out the flour.
- Remove the pan from the heat and stir in crab meat, prawns, parsley, plenty of salt and a little white pepper to taste.
- Transfer the mixture to a shallow dish, spread out into an even layer and press a sheet of clingfilm onto the surface. Chill for 2 hours or overnight.
- Lightly oil your palms and roll 1 ½ tablespoons (30g portions) of the chilled mixture into balls and then zeppelin-shaped barrels.
- You should make about 35.
- Refrigerate again for 15-30 minutes.
- Heat some oil for deep-frying to 190C.
- Put the beaten eggs and breadcrumbs into separate, shallow dishes.
- Dip the croquetas 4-5 at a time into the beaten egg and then the breadcrumbs and deep-fry for 2 minutes until crisp and lightly golden.
- Transfer to drain briefly on plenty of kitchen paper while you cook the rest.
- Serve hot.