Crab Croquettes with Caramelized Onion Dip

Ingredient: CROQUETTES

• 1/3 cup condensed cream of celery soup
• 1 1/2 cups cooked crabmeat, finely chopped, squeezed dry
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons minced onion
• 1/4 teaspoon dry thyme
• 1/4 teaspoon dry tarragon
• 1/2 cup Hungry Jack® Mashed Potatoes
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup Crisco® Butter Shortening
• OR 1/4 stick Crisco® Butter Shortening Sticks
• 1/2 cup milk

CARAMELIZED ONION DIP

• 2 large sweet onions (such as Vidalia), chopped
• 2 teaspoons firmly packed brown sugar
• 1 cup sour cream
• 1 tablespoon dill weed
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• Salt, to taste

CROQUETTES

1. COMBINE cream of celery soup, crabmeat, bread crumbs, onion, thyme and tarragon in medium bowl; mix well. Form into 24 balls, or croquettes. Place balls on a waxed paper covered baking sheet; refrigerate for at least one hour.
2. COMBINE potato flakes, flour, Parmesan cheese and pepper in gallon-sized resealable food storage bag. Seal and shake to combine well.
3. HEAT oven to 200°F. Heat shortening in large skillet over medium-high heat. Place milk in a small bowl. Remove croquettes from refrigerator; dip each into milk. Carefully place in bag to coat with potato flake mixture. Place croquette on a clean baking sheet; repeat with remaining croquettes. Brown in batches in hot shortening on all sides; remove finished croquettes to an ovenproof plate. Keep warm in oven. Do not discard pan drippings