Cocktail Croquettes

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • ¾ cup all-purpose flour
  • 1 cup milk
  • 2 cups chopped seafood (shrimp, crab, lobster)
  • Salt and freshly ground black pepper
  • ¼ teaspoon grated nutmeg
  • 1 egg yolk
  • 2 eggs, beaten
  • ¾ cup fine dry bread crumbs
  • Fat for deep frying


    1. Melt the butter and stir in one-quarter cup of the flour with a wire whisk. Add the heated milk all at once, stirring vigorously with the whisk. When mixture is thickened and smooth, remove it from the heat. Let cool slightly.

    2. Stir in the seafood, seasonings and egg yolk. Shape into bite-size croquettes. Roll croquettes in the remaining flour and then in egg and bread crumbs.

    3. Heat fat to 380°F. on a frying thermometer. Drop the croquettes into the fat, a few at a time, and fry until brown. Drain. Serve on food picks.