Crab Croquettes

Mashed Idaho® Yukon Gold potatoes star in this New Orleans-inspired recipe that’s easy to prep in advance and prepare per order for lunch, dinner and catered events.


Mashed Potatoes

  • 4-5 Idaho® Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons butter
  • ½ cup milk
  • Salt and pepper, to taste 


  • 2 tablespoons butter
  • 1-1½ cups Mashed Potatoes (see recipe)
  • 1 cup scallions, sliced, both white and green parts
  • 2 tablespoons parsley, chopped
  • 2 tablespoons jalapeño, minced
  • ½ cup bacon, cooked and diced
  • ¼ cup sour cream
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons garlic, minced
  • ½ pound lump crab meat
  • Salt and pepper, to taste
  • 2 cups flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 quart vegetable oil for frying


Mashed Potatoes

  1. In a large pot of salted cold water, add peeled and quartered potatoes.
  2. Bring to a boil and cook until tender, 15 to 20 minutes (test for doneness with a fork).
  3. Drain potatoes. Use a ricer or masher to mash potatoes.
  4. Fold in butter, milk and salt and pepper to taste. Let cool. Chill before using.


  1. Melt butter in a sauté pan.
  2. In a large mixing bowl, combine melted butter, cold mashed potatoes, scallions, parsley, jalapeño, bacon, sour cream, Cajun seasoning and garlic.
  3. Fold in crab meat. Season lightly with salt and pepper.
  4. Portion mixture into 2-ounce balls.
  5. Put flour, eggs and panko in separate dishes.
  6. Dip balls in flour, then egg and then panko and set on a sheet tray. Meanwhile, preheat oil to 325°F.
  7. Fry the croquettes until golden brown and hot, 7 to 8 minutes. Serve.
Print Recipe

Yield: 4

Brian Jupiter
Frontier; Ina Mae Tavern & Packaged Goods
Chicago, IL

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