- 24
- 15 mins
- 40 mins
Ingredients
- CROQUETTES
- 1/3 cup condensed cream of celery soup
- 1 1/2 cups cooked crabmeat, finely chopped, squeezed dry
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons minced onion
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry tarragon
- 1/2 cup Hungry Jack® Mashed Potatoes
- 1/4 cup Pillsbury BEST® All Purpose Flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Crisco® Butter Shortening
- OR 1/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1/2 cup milk
- CARAMELIZED ONION DIP
- 2 large sweet onions (such as Vidalia), chopped
- 2 teaspoons firmly packed brown sugar
- 1 cup sour cream
- 1 tablespoon dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- Salt, to taste
Preparation
Step 1
1. COMBINE cream of celery soup, crabmeat, bread crumbs, onion, thyme and tarragon in medium bowl; mix well. Form into 24 balls, or croquettes. Place balls on a waxed paper covered baking sheet; refrigerate for at least one hour.
2. COMBINE potato flakes, flour, Parmesan cheese and pepper in gallon-sized resealable food storage bag. Seal and shake to combine well.
3. HEAT oven to 200°F. Heat shortening in large skillet over medium-high heat. Place milk in a small bowl. Remove croquettes from refrigerator; dip each into milk. Carefully place in bag to coat with potato flake mixture. Place croquette on a clean baking sheet; repeat with remaining croquettes. Brown in batches in hot shortening on all sides; remove finished croquettes to an ovenproof plate. Keep warm in oven. Do not discard pan drippings.
CARAMELIZED ONION DIP
1. ADD chopped onions to pan drippings; reduce heat to medium. Sprinkle with brown sugar; cook about 15 minutes, stirring frequently, until onions are dark brown and soft. Transfer onions to a small saucepan over low heat.
2. ADD sour cream, dill weed, garlic powder and dry mustard. Stir until well mixed and warmed through (do not simmer or boil). Add salt to taste. Place dip in small bowl to serve.