Crayfish Croquettes with Horseradish Mayonnaise

The culinary application of the crayfish in the context of the Netherlands follows its ambition; to eat them all year round, and well before spawning season. The lack of roe or meat in the crayfish, combined with the desire to use many of them, makes them suitable for broths and demands a dish that is often eaten in large volumes. So, we propose a crayfish croquette, or bitterbal. With this recipe, which uses the peels for broth and needs just little meat for filling, we hope to show the potential for this dish to become a Dutch staple.

Speak to your local fishmonger if they can offer them, on average they are able to provide you with local American crayfish within a few days, but won’t have them on sale daily. Mind that the live crayfish will need a few hours to a day in clear water (7 degrees Celsius, preferably, so they are calm and leave each other in peace) to become clean, before cooking/killing them. You cook them by dropping them in a pan of boiling water for 4 to 5 minutes. One can find many tips and preparations online, by searching for Louisiana Crayfish. About 25 whole crayfish make up a kilo, yet the weight of the meat without the peels is obviously much less, close to 1/4.

approximately 20-25 croquettes

120g butter
120g all-purpose flour (for the roux)
400g crayfish meat (chopped)
1 shallot (diced)
700ml fish stock
Fresh parsley (chopped, for garnish)
250g all-purpose flour (for coating)
250g breadcrumbs (for coating)
2 eggs (for coating)
Frying oil (for deep frying)
1.5 tbsp salt
1 tbsp black pepper
Horseradish mayonnaise (for serving)

Prepare the base mixture
In a pan, melt the butter over medium heat.
Add the diced shallot and sauté for 2 minutes until softened.
Stir in half of the chopped crayfish and cook for another 4-5 minutes, allowing the crayfish to release its flavor. Season with salt and black pepper to taste.

Make the roux
Gradually whisk in 120g of flour (for the roux), and cook, stirring constantly, for about 4 minutes until the mixture thickens.
Slowly add the fish stock in four parts, whisking well after each addition to avoid lumps. Continue to cook for another 5 minutes until the mixture becomes thick and smooth.
Stir in the chopped parsley and adjust the seasoning if needed.

Chill the mixture
Transfer the mixture to a non-stick container and allow it to cool to room temperature.
Once cooled, cover and refrigerate for at least 4 hours or preferably overnight. Alternatively, you can freeze it for about 1 hour if you need to speed up the process. The mixture should be firm enough to handle.

Form the balls
Once the mixture has been set, use your hands to shape it into small cubes, then roll them into balls 

Coat the balls
One plate with 250g of flour for the first coating. One bowl with 2 beaten eggs for the egg wash. One plate with 250g of breadcrumbs for the final coating. Roll each ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. For an extra crispy texture, repeat the egg and breadcrumb coating once more.

Fry the balls
Heat the frying oil in a deep pan or fryer to 170°C (340°F).
Fry the balls in batches for 3-4 minutes, or until golden brown and crispy on the outside. Be careful not to overcrowd the pan.
Remove the balls from the oil and drain on paper towels.

Serve with horseradish mayo

If you're not frying the balls immediately, you can freeze them. Frozen balls will need about 5-6 minutes to fry at 170°C.
To store, place uncooked balls in an airtight container which can be frozen for up to 3 months.