Crab croquettes

Crab croquettes

From
Izakaya
Makes
8
Photographer
Chris Chen

Ingredients

Quantity Ingredient
30g butter
40g plain flour
180ml milk
90g fresh crabmeat
125g tinned corn kernels, rinsed and drained
1 spring onion, thinly sliced
salt
white pepper
2 tablespoons plain flour, extra
1 egg, lightly beaten
60g panko
oil, for frying
mizuna or rocket leaves, optional, to serve

Method

  1. Melt the butter in a saucepan over medium–high heat until foamy. Add the flour and cook, stirring, for 2 minutes. Remove the saucepan from the heat and gradually whisk in the milk. Return to the heat and cook, stirring, for about 3–5 minutes, or until very thick. Transfer to a bowl and set aside for 1 hour to cool.
  2. Place the crabmeat and corn on some paper towel and pat with another piece of paper towel to remove excess moisture. Stir the crabmeat, corn and spring onion through the milk mixture and season with the salt and pepper.
  3. Divide the crab mixture into eight portions and mould each one into a log-shaped croquette.
  4. Put the extra flour, egg and panko in separate bowls. Dust the croquettes with the flour, dip in the egg, then coat with the panko.
  5. Pour enough oil into a wok or saucepan to come 5 cm up the side and place over medium–high heat until shimmering. Cook the croquettes, in batches, for about 4 minutes, or until golden.
  6. Drain on paper towel and serve with the mizuna or rocket leaves, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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