In a medium-sized bowl, mix together your Lump Maryland Crab Meat, mashed potatoes, diced hard-boiled eggs, celery, onion, raw egg, and all the spices.

With clean hands, form the mixture into small footballs (about 2 inches in length) and roll them carefully in the bread crumbs to coat. If your mixture is feeling too loose to roll in the bread crumbs, put the croquettes in the fridge for about an hour and then roll them in the breadcrumbs. Put the croquettes into the fridge and chill for half an hour so the crumbs adhere well to the croquettes.

Pour about an inch and a half of cooking oil into a large pot over high heat and once it is hot enough (test by putting in a little piece of a croquette, if it sizzles it is hot enough), fry your croquettes. Be careful not to crowd the pot, you want to cook your croquettes in batches to keep the oil at a high heat. Turn the deviled crab croquettes while cooking if you need to, this will ensure the croquettes get crispy and golden brown all over. Take the croquettes out of the pot when done and place on a plate with some paper towel to soak up any extra oil.

Now your deviled crab croquettes are ready to eat!

They are great on their own or you could serve them with a dipping sauce. We served ours with a chipotle sauce: equal parts mayonnaise, sour cream, and finely diced chipotles in adobo sauce.

We hope you will try these deviled crab croquettes at home! Post pictures and connect with us on Instagram, Facebook, or Twitter, and let us know what you think. We would love to hear what your favorite sauces or side dishes are to serve with your deviled crab recipe.