Croquettes of Crab Meat with Carrots
Melt 40 grams (approximately 1 1/2 ounce) butter and lobster butter in a saucepan. Stir in 60 grams (approximately 2 ounces) of flour, saute, then pour in the cold milk. While constantly stirring, bring to a boil until the sauce has thickened. Season with salt and pepper, then leave to cool slightly.
Chop crabmeat and mix with the sauce. Sprinkle a large plate with semolina flour. Pour crab sauce into a pastry bag without a nozzle and pipe into 12 equal portions onto the semolina. Chill approximately 2.5 hours in the fridge.
Meanwhile, peel potatoes and cook in salted boiling water. Rinse carrots and blanch for 4-5 minutes in salted boiling water. Rinse thyme and shake dry.
Remove crust from the bread and grate on a grater into crumbs. Mix with the breadcrumbs. Beat eggs with 3 tablespoons of water. Roll prepared crab mixture from the refrigerator into balls and roll in remaining flour. Pull through eggs and coat with breadcrumb mixture. Meanwhile preheat fat for frying to 170°C (approximately 350°F) in a deep frying pan or deep fryer.
Melt remainder of butter in a pan, add carrots, potatoes and thyme, season with salt and pepper and fry until lightly browned. During this time, fry the croquettes until brown.
Mix pan contents with lemon juice. Pour vegetables and serve together with the croquettes on plates. Garnish with lemon slices.