Crab Cream Croquettes
Ingredients(Servings: 4)
Directions
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In a cast iron pot (or similarly thick pot), melt the butter and saute the onions until soft.
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Cut the mushrooms in half and then thinly slice, add in with the ingredients from (1) and saute to remove excess moisture.
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Turn the heat to low, sift in the flour, and cook until the ingredients are juicy, then remove the pot from the heat.
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Add in the milk all at once, mix well and then place the pot over medium heat.
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Bring to a boil while stirring, allow to simmer until thick, then add in the light color soy sauce, pepper and broken apart crab meat and mix all ingredients together.
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While still hot pour the mixture into a tray so that it has a thickness of 2 cm (0.8 in.).
- If your tray is large, use aluminum foil to make walls to create a smaller tray space.
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Cover the mixture. Once cooled, place the tray into a refrigerator for 2 to 3 hours to cool.
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Divide into 8 portions, cover entirely but lightly with flour (not included in recipe ingredients).
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Mix together the (A) batter ingredients of egg and flour until the mixture thickens. Dip each portion from step (8) into the batter, cover with the panko(Japanese bread crumbs), and press down firmly to ensure the batter stays in place.
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Deep-fry to golden brown in 180°C (356°F) oil. Once plump and juicy remove while draining off excess oil.
- Pay due attention to deep-frying time. Ingredients will be cold in the middle if under deep-fried, but croquettes will fall apart easily if over deep-fried.
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Arrange on a plate, with a side of radishes and leafy vegetables if available. Enjoy dipped in sauce also.
- Feel free to make many croquettes and store these in a freezer for future cooking after step (9).
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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