1/2 lb. purple/all blue potatoes - cooked and riced
1 1/4 tsp salt
1/4 cups cream
1 Tbs butter
2 Tbs olive oil
2 Tbs garlic puree
1/4 cup chopped red peppers
1/4 cup chopped yellow peppers
1/4 cup fresh chopped green onion
1 lb canned crab meat (about 2 cans)
1/4 cup Parmesan cheese
2 tsp Lawry's seasoning salt
2 Tbs mustard
2 Tbs lemon juice
(I used Panko extra crispy)
more Lawry's seasoning salt
egg - whisked
Mix all croquette ingredients together. In 3 small bowls prepare breading. One with the egg, one with the bread crumbs, one with the flour and Lawry's combined.
Take 1 Tbs sized balls of croquette mixture. Gently form a ball and roll the ball first in the flour/seasoning mix, then the egg and then the bread crumbs.
Place ball on a well grease baking sheet. Gently press ball down to form a 1/2 inch thick disc.
Continue with the rest of the croquette mixture.
Bake croquettes at 450F degrees for 10 mins or until browned.
Serve with Charon sauce - recipe below.
Second step: Making Hollindaise Sauce. Reserve butter, but combine all other ingredients in a bowl set over a pan of simmering water. Whisk continuously until mixture is thick and pale yellow.
Remove from heat and continue whisking vigorously. Add butter in 4 batches. Continue to whisk. Add tomato mixture and continue whisking until combined.
Place sauce over a pot of warm water, off of the heat, and cover to keep warm. Stir occasionally until needed.
This is me. Waiting and waiting for the tomato mixture to reduce.