Robert Butts, executive chef and co-owner of Auburn Angel, provided the recipe for these croquettes, which are based on the salmon croquettes he ate as a child. “My mom loved to make old-school ...

Learn how to make crispy and flavorful fish and seafood croquettes, a classic Spanish tapa loved by seafood lovers. These easy-to-make croquettes are golden on the outside and creamy on the inside, ...

Deviled Eastern Shore Seafood Croquettes1 cup Chesapeake Bay white fish (like blue catfish or brook trout)12 ounces good quality canned red salmon (cleaned of bones and skin)1/2 pound jumbo lump ...

Chef Frederick "Mookie" Hicks, owner of Bistro on Madison, takes advantage of local seafood for his croquettes. No weather data available ...

A croquette is my most favourite tapa. The ultimate snack, with a crisp exterior and a molten interior, you can use just about anything to flavour the bechamel-based filling. For this weekend’s recipe ...