We have enjoyed the seafood croquettes at Auburn Angel and would love to try our hand at making them at home.

— Stephanie Taylor, Atlanta

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 Southern salmon croquettes and we would eat them every weekend morning. I can smell the aroma to this day. With my training in French cooking, I put my own spin on her recipe. I think people love it because it tastes like home.”

The recipe calls for shrimp, crab and fish. At the restaurant, they use whitefish, but Butts suggests they can be made with whatever fish you prefer. An appetizer serving is two croquettes plated with basil tartar sauce and hot sauce. I

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