Crab Croquettes
"A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes...."
INGREDIENTS
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1 ripe mango, peeled and roughly chopped
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1 small shallot, roughly chopped
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1/2 jalapeno chile, seeded and roughly chopped
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3 tablespoons chopped fresh cilantro
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2 tablespoons fresh lime juice
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Pinch of sugar
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2 tablespoons extra-virgin olive oil
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2 tablespoons ghee
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1 medium shallot, minced
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2 tablespoons minced red bell pepper
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2 cloves garlic, minced
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1/2 teaspoon ground cumin
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Kosher salt and freshly ground pepper
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1 russet potato (8 to 10 ounces), peeled, cooked, mashed or passed through a ricer, and cooled to room temperature
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2 tablespoons finely chopped fresh flat-leaf parsley
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2 tablespoons finely chopped fresh cilantro
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3 tablespoons strained plain whole-milk Greek yogurt
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1/2 pound fresh lump crabmeat
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1 quart safflower oil
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1 cup unbleached all-purpose flour
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2 large eggs, beaten
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2 cups panko (or dry breadcrumbs)
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