Crab Croquettes with Romesco Sauce

Crab Croquettes

• 100 g white bread, torn in pieces
• 70 g Parmesan cheese, cut in pieces (2 cm)
• 2 garlic cloves
• 60 g shallots, halved
• 60 g unsalted butter, diced
• 90 g plain flour
• ½ tsp mustard powder
• ¼ tsp ground cayenne pepper
• ½ tsp fine sea salt, plus extra to taste
• 2 pinches ground black pepper, plus extra to taste
• 400 g milk
• 100 g fresh crab meat, mix of brown and white
• 2 Tbsp fresh chives, finely chopped

Romesco Sauce

• 75 g blanched hazelnuts
• 2 - 3 garlic cloves, unpeeled, to taste
• 250 g roasted red peppers, preserved, cut in pieces (3 cm)
• 20 g extra virgin olive oil
• 15 g sherry vinegar
• 1 tsp sweet smoked paprika
• 2 pinches ground cayenne pepper
• ¼ tsp fine sea salt, plus extra to taste
• 2 pinches ground black pepper, plus extra to taste

<br>Assembly

• 60 g plain flour, plus extra for dusting
• 2 medium eggs, beaten
• sunflower oil, for frying