Crab Croquettes, Croquetes De Camarao

Rinse the crabs thoroughly. Cook covered with salt and water for 5 minutes, pour into a colander and get the cooking water. Remove the crabs from the shells. Return the heads and shells to the cooking broth form and simmer for another ten minutes. Then strain the broth. Cool the crabs and chop them. Melt the butter, dust the flour and stir until you have a homogeneous mixture. Extinguish the roux with a small amount of cooking stock from the crabs and simmer over low heat until a thick paste is formed. Stir the chopped crabs with the egg yolks, salt and pepper into the flour paste, heat briefly, remove from the stove, cool.

Form walnut-sized balls from the mixture, mix the egg and roll the crab balls first in the egg, then in the breadcrumbs. Heat the oil and fry the crab croquettes all around in the hot oil until crispy brown. Drain the crab croquettes on absorbent paper and offer them still hot with wine or possibly beer.

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