andrejthechef
BelgiumSeafoodLunch

Croquettes aux Crevettes

Crisp breadcrumb-coated croquettes filled with creamy béchamel and North Sea brown shrimp.

prep
40 min
cook
20 min
total
1 h
serves
4
level
hard
Croquettes aux Crevettes, a dish from Belgian coast

Garnaalkroketten are built around one specific ingredient: tiny, sweet North Sea brown shrimp, folded into a very thick béchamel, chilled solid, and fried until the shell shatters around a molten center.

They're a fixture of Belgian coastal towns and brasseries, usually served as a starter with little more than lemon and parsley.

Part of our 20 best Belgian recipes list.

method

  1. Melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes to form a roux without browning.

  2. Gradually whisk in the warm milk and stock, and cook, whisking constantly, until it thickens into a very thick, paste-like béchamel, about 5 minutes.

  3. Season with nutmeg, salt and white pepper, then fold in the brown shrimp.

  4. Spread the mixture onto a tray lined with plastic wrap, cover, and refrigerate for at least 3 hours, or until firm enough to shape.

  5. Shape the chilled mixture into small cylinders or logs with floured hands.

  6. Set up a breading station: flour, beaten egg, breadcrumbs. Coat each croquette in flour, then egg, then breadcrumbs, pressing to coat evenly. For extra crunch, dip in egg and breadcrumbs a second time.

  7. Heat oil to 180°C (350°F), and deep-fry the croquettes in batches for 3 to 4 minutes, until deep golden and heated through.

  8. Drain briefly, and serve hot with lemon wedges and fried parsley.

chef's tips

  • The béchamel needs to be genuinely thick and fully chilled before shaping; a loose filling will burst out of its coating the moment it hits hot oil.
  • A double coat of egg and breadcrumbs gives a thicker, more reliable crust that's less likely to crack during frying.