Special Ingredient: Potato and Crab Croquettes with Sweet and Spicy Aioli by Rachel

After thinking long and hard about an ingredient to feature in December, Heather and I decided that we would feature potatoes.  They are a starch used in so many foods and I wanted to pair them with something that people might not usually think to pair potatoes with.  I chose crab meat.

Boring, old potatoes?  I think not!

Crab meat is such a delicate thing and potatoes are so heavy, but when brought together in a nice and crispy croquette, they are unforgettable. I had friends in town from LA (my dear friend, the Skinny Critic and her fiancé) as well as my fiancé's brother.  I wanted them to have a really special dinner with us so I made these croquettes as an appetizer.

Ingredients

makes about 24 croquettes

3 large russet potatoes
1 pinch of salt
2 tbsp heavy cream
16 oz of canned crab meat (lump)
1 tbsp paprika
1 bag of panko bread crumbs
1 egg, beaten
1/4 cup all purpose flour
Canola oil

Special Ingredient: Kabocha Squash Croquettes by Rachel

Once a month, Heather and I decided that we would pick a seasonal ingredient and make something yummy with it.  This month, now that fall has settled in, we decided to pick kabocha squash.

I've turned my kabocha squash into tasty croquettes!  The recipe is really delicious and it makes a great appetizer.  I am a HUGE fan of the squash and I'm glad to have found a dish that makes the squash a star.

Croquettes do take a gentle hand and this was my first time making them.  I find that, with cooking, practice makes perfect.  Be gentle with these!  My first attempt came out pretty good!  Cradle them into the hot oil and watch them brown and in less than 8 minutes, you'll have crunchy croquettes!