Crab croquetas

Directions

1. Heat La Española Mild & Light Olive Oil over a low heat and cook the onion for 4-5 minutes until softened but not coloured. Stir in the flour and cook for a few seconds before gradually whisking in the milk. Whisk until the sauce is glossy and thick. Cook over a low heat for 5 minutes, stirring constantly.
2. Beat in the, nutmeg, flat- leaf parsley and seasoning. Cool a little then stir in the crab meat. Season to taste. Spoon the mixture into a bowl and cover with cling film to prevent a skin forming. Cool, then chill for 3-4 hours or overnight until thickened.
3. To make the saffron aioli, Place the saffron, egg yolks, lemon juice, salt, garlic and La Española Mild & Light Olive Oil in a small jug. 
4. Place the stick blender on the bottom of the jug and blitz all the ingredients on the bottom before slowly bringing the blender to the top until it completely emulsifies. 
5. When ready to cook, the croquetas, remove the cling film and with slightly wet hands make about 20 balls. Beat the eggs lightly in a bowl. Place the breadcrumbs into a bowl.
6. Dip each crab ball into the egg and then coat evenly in breadcrumbs. They are delicate so handle gently. Put on a baking tray and chill until ready to cook.
7. Fill a large pan no more than one third with the oil and heat to 180°C or until a cube of bread browns in 2 minutes. Using a metal slotted spoon, carefully lower five crab cakes at a time into the hot oil and cook for about 3 minutes until the coating is golden brown and the filling melted into a soft, unctuous sauce. Keep warm while the remainder are cooked. Serve hot with the saffron aioli.