You’ll Need
For the Croquette Filling
300g cooked white crab meat, drained
60g butter
75g plain flour
450ml whole milk
100g piquillo peppers, drained and finely diced
2 spring onions, finely sliced
1/2 tsp smoked paprika
1 tbsp chopped parsley
1/2 tsp sea salt
For the Coating
80g plain flour
2 eggs, beaten
140g panko breadcrumbs
Vegetable oil spray
Optional but dangerous
Lemon mayonnaise
Pickled chillies
Cold Spanish lager
Method
Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually whisk in the milk and cook until extremely thick.
Fold in the crab, peppers, spring onions, paprika, parsley and salt.
Spread in a tray, cover and chill for at least 3 hours.
Shape into 16 short cylinders and coat in flour, egg and panko.
Preheat your air fryer to 190°C and spray the croquettes generously with oil.
Air fry in batches for 9-11 minutes, turning once.
Check the shells are deep gold and the centres piping hot.
Rest for 2 minutes before serving.