Recipe: Crab and Goat Cheese Croquettes

Crab Croquettes

Chef David Feimster of Fahrenheit stopped by WBTV News Sunday Morning to share a recipe. He's competing in the Got to Be NC Competition Dining Series' Fire in the City.

You can find out more about the competition by visiting

Crab and Goat Cheese Croquettes with Pickled Peaches and Poblano beer Demi

1 pound lamb crab

½ pound goat cheese

¼ cup Panko breadcrumbs

1 egg

Salt and pepper to taste

One North Carolina white peach sliced thin

1 cup white vinegar

½ cup sugar

Salt and pepper to taste

1 Poblano

1 onlion

1 carrot

1 celery stalk

Local beer 1/3 cup

Combine all ingredients crab, goat cheese, egg, breadcrumb mix together and form together into 2 ounce balls. Add salt and pepper to taste.

Set aside the very thinly sliced peaches. Mix vinegar, sugar, salt and pepper. Add peaches, combine and set for one hour.

Roast poblano pepper, celery, carrots, and onions in the oven on the stovetop. Reduce beer by one third. Combine all ingredients together in a blender and blend until smooth puree.

Cook crab cake in the oven or on stovetop for about 2 to 3 minutes on each side. Put 1 teaspoon full of poblano sauce on the plate. Place crabcake on top. Finish with pickled peaches.