The ultimate Basque croqueta has to be made from Txangurro crab. The base of this traditional Basque croqueta is made from a 'txangurro a la donostiarra' sauce, which in essence is a traditional sauce of fresh crab meat flambé in cognac and cooked in a sauce of diced tomato, white wine, garlic and fresh herbs. The crab sauce is then blended with a thick bechamel made from local milk before rolling into bite size croquetas. These crab croquetas make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
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