We were recently asked to do a cooking demo for the Kadey Krogen Cruisers Rendezvous, an event that normally would have been held in person during the Annapolis Boat Show week. Since there were no boat shows this year, the event was held virtually on Zoom like most events are these days. There were 50+ participants, Kristin in her galley on Lake Pontchartrain, Louisiana, and me in my galley in Annapolis, Maryland. It was a blast! People cooked along with us or just watched, many from their gorgeous Kadey Krogens, beautiful ocean-going power cruisers.
Kristin prepared her Shrimp Remoulade which is unique in its abundance of vegetables and lack of mayonnaise. It was a welcome treat, especially for those folks originally from New Orleans!
And from my galley in Annapolis I prepared Baked Crab Croquettes. The base of this “docktail” comes from a recipe that my transient neighbor, Paul, introduced me to. He’s a retired Navy captain and came across his mother’s recipe box which included an appetizer made from Old English Cheese Spread, butter, flour and olives, which he remembers fondly. An “Oh so 50’s” recipe! Make the dough, flatten out a disk, stick an olive in it, wrap it up and bake it. As simple as that! So this Galley Pirate took this recipe and “Annapolized” it by filling it with crab dip.
Baked Crab Croquettes
Crust:
1 stick butter, softened
1 jar Kraft Old English cheese spread
1 cup flour
Filling:
1/3 cup cream cheese
1/2-2/3 package Boursin Cheese
3 scallions, minced
1 jalapeño, minced
1+ cup crab meat
2 teaspoons Old Bay Seasoning
2 cups Panko bread crumbs
Preheat your galley oven to 400º
For the crust: Mix the first three ingredients into a smooth dough. (you may want to use your hands to make it quicker) Place in your ice box while you mix together the filling.
For the filling: Mince the scallions and jalapeño. Cream together the cream cheese and the Boursin cheese. Mix in the minced scallions, jalapeño and 2 teaspoons Old Bay Seasoning. Fold in the crab meat, trying to keep the large lumps in tact.
Pull the chilled dough out of the ice box. Roll a spoonful of dough into the palm of your hand so it forms a ball slightly smaller that a golf ball. Now flatten the ball in your hand. If it starts to stick to our hands put a little flour on your hands. Add a spoonful of filling in the middle of the disk and fold the edges around to cover the filling. Roll in your hands again to form a ball slightly larger than the first one. Roll in Panko bread crumbs, sprinkle with Old Bay. Place on an ungreased cookie sheet. Continue with the other 11 balls.
Place in the oven and bake for 15 minutes, until slightly golden.
They will have flattened out like cookies. Remove to a plate or cooling rack. Cut in half if you want 24 treats! They pair well with a crisp Rosé. Guests will love them!
Baked Crab Croquettes
Ingredients
Crust
- 1 stick Butter, softened
- 1 jar Kraft Old English Spread
- 1 cup Flour
Filling
- 1/3 cup Cream cheese
- 1/2 pkg Boursin Garlic & Herb Cheese
- 3 Scallions, minced
- 1 Jalapeño or Serrano, minced
- 1 cup Crab meat
- 2 tsp Old Bay Seasoning
- 2 cups Panko bread crumbs
Instructions
For the crust
- Mix the first three ingredients into a smooth dough. (you may want to use your hands to make it quicker) Place in your ice box while you mix together the filling.
For the filling
- Mince the scallions and jalapeño. Cream together the cream cheese and the Boursin cheese. Mix in the minced scallions, jalapeño and 2 teaspoons Old Bay Seasoning. Fold in the crab meat, trying to keep the large lumps in tact.
- Pull the chilled dough out of the ice box. Roll a spoonful of dough into the palm of your hand so it forms a ball slightly smaller that a golf ball. Now flatten the ball in your hand. If it starts to stick to our hands put a little flour on your hands. Add a spoonful of filling in the middle of the disk and fold the edges around to cover the filling. Roll in your hands again to form a ball slightly larger than the first one. Roll in Panko bread crumbs, sprinkle with Old Bay. Place on an ungreased cookie sheet. Continue with the other 11 balls.
- Place in the oven and bake for 15-20 minutes, until slightly golden.
