• Crab croquette sandwiches (kani korokke sando) (John Laurie)
Makes
6

Skill level

Easy
By
Average: 5 (2 votes)
Yum

Ingredients

  • vegetable oil, to deep-fry
  • 12 slices white bread
  • butter, Japanese mayonnaise (see Note) and butter lettuce leaves, to serve

Crab croquettes

  • 3 sebago potatoes, peeled
  • ½ onion, finely chopped
  • 300 g crabmeat, picked for bones
  • 80 ml ((⅓ cup) pouring cream
  • 2 eggs, lightly beaten
  • 50 g ((⅓ cup) plain flour
  • 150 g (2 cups) panko breadcrumbs (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

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.

 

Note

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.