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