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Crab croquette sandwiches recipe (kani korokke sando)
Created by Deborah Kaloper & Angela Nahas
- Cuisine: Japanese
- Makes 6
Ingredients
Vegetable oil, to deep-fry12 slices white bread
Butter, Japanese mayonnaise* and butter lettuce leaves, to serve
Crab croquettes
3 sebago potatoes, peeled
½ onion, finely chopped
300g crabmeat, picked for bones
80ml (⅓ cup) pouring cream
2 eggs, lightly beaten
50g (⅓ cup) plain flour
150g (2 cups) panko breadcrumbs*
Preparation
To make croquettes, chop the potatoes. Place in a pan of salted water. Bring to the boil and cook for 10 minutes or until tender. Drain, return to pan and mash.Transfer potato to a bowl and stir in onion, crab and cream. Season with salt and pepper, and refrigerate for 30 minutes to firm.
Whisk eggs with 1 tbsp water in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls. With lightly floured hands, roll crab mixture into 6 even balls, then shape into 10cm discs. Gently toss in flour, dip in egg mixture, then coat in crumbs. Place on a tray lined with baking paper.
Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 2, drop croquettes into oil and fry, turning halfway, for 4 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
Spread bread with butter and mayonnaise. Top half the slices with lettuce and a croquette, and sandwich with remaining bread. Cut in half and serve.
* Japanese mayonnaise and panko breadcrumbs are available from selected supermarkets and Asian food shops.
As seen in Feast magazine, Issue 8, pg102.
Photography by John Laurie.
If you enjoyed this Crab croquette sandwiches recipe (kani korokke sando) then browse more Japanese recipes, bread recipes, seafood recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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