Daniel Breaker’s Dungeness Crab Croquettes

Special Features   Daniel Breaker’s Dungeness Crab Croquettes
 
Follow the actor and aspiring chef's recipe for your own hearty meal.
Dungeness Crab Croquettes by Daniel Breaker
Dungeness Crab Croquettes by Daniel Breaker

Tony-nominated actor Daniel Breaker loves cooking and cuisine as much as he loves the theatre. Breaker, known for roles in Book of Mormon, Shrek The Musical and Passing Strange, shares his recipe for one of his favorite home-cooked dishes.

Read more about Breaker’s kitchen forays.

Dungeness Crab Croquettes in Singapore Sauce

2 tablespoons of butter
1 1/2 cups leeks, sliced, white and light green parts only (Toss the dark green parts in the freezer to use for stock.)
1 small red bell pepper, diced
2 celery ribs, diced, plus 1/4 cup of celery leaves, chopped
2 garlic cloves, minced
1 pound Dungeness crab meat (or the freshest crab meat you can find)
1 tablespoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of Old bay seasoning
A few grinds of pepper
1/2 teaspoon of Herbs de Provence
2 dashes of Worcestershire sauce
1 tablespoon (or more) of Siracha
Juice from half of a lemon
1-2 eggs
1/3 cup of mayo
Sea salt, to taste
Approximately 2 cups of panko breadcrumbs
Peanut oil, for frying

In a medium frying pan, heat butter until it’s melted. Sauté leeks, red bell pepper and celery ribs for five to eight minutes until translucent. Make sure not to brown them. Add garlic and celery leaves, sauté further for one to two minutes. Set aside to cool slightly.

In a medium sized mixing bowl, pick through crab meat for any stray shells. Season crab with smoked paprika, garlic powder, Old Bay seasoning and a few grinds of pepper. Stir in sautéed vegetables until incorporated. Add Herbs de Provence, Worcestershire sauce, Siracha, fresh lemon juice and mix to combine. Fold in eggs, mayo, and 1/4 cup panko. Add sea salt and adjust seasoning if desired. Chill in refrigerator for at least four hours, up to 18 hours.

Once chilled, mold crab mixture into ping-pong sized balls. Spread remaining panko onto a cookie sheet. Roll crab in panko, pressing into your hand to make sure breadcrumbs adhere. Chill crab another 30 minutes.

In a wok or Dutch oven, pour peanut oil to a depth of 1 to 2 inches. Over medium high heat, bring oil temperature to 350 degrees. Fry crab croquettes until golden brown, for about 5 to 7 minutes. Drain on paper towels and serve them immediately.

See more of Breaker's favorite dishes:


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