Blender

Crab Cream Croquette

  • Side Dish

This breaded Japanese crab cream croquette is perfectly crispy on the outside – and gooey and silky on the inside. Make this bento box favorite at home and embrace the crunch!

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1/2- 6 oz can of crab
  • 6 crab fillet, shredded
  • 1 onion, thinly sliced
  • 3 1/3 mushrooms, thinly sliced
  • 3 tbsp butter
  • 6 tbsp flour
  • 1 1/4 cups milk
  • 1 tsp powdered chicken bouillon
  • a little salt
  • a little pepper

For batter

  • Appropriate amount of flour
  • Appropriate amount of beaten egg
  • Appropriate amount of bread crumbs
  • Appropriate amount of frying oil

Side dish

  • 6 cherry tomatoes
  • Appropriate amount of baby leaf
  • 3 branches chervil
  • 3 lemons cut into wedges

  • 4 tbsp tomato sauce

Directions

  • Melt butter in a pot, add onions and mushrooms, and sauté until the onions become soft. Sprinkle in flour and mix until there is no powdery texture, then remove from heat.
  • Place the conents, canned flaked crab, milk, and powdered chicken bouillon into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “5” or “6”. Blend for 10 seconds.
  • Pour the mixture from step 3 into a heat-resistant bowl and heat in a 1000W microwave for about 1 minute and 50 seconds. Stir well and heat for an additional 1 minute and 15 seconds.
  • Add the crab fillet to and lightly mix. Once it cools down, place it in the refrigerator to chill and set.
  • Divide into 9 portions and shape them into oval forms. Coat each in flour, then in beaten egg, and finally in breadcrumbs. Deep fry in oil at 350℉ until they become golden brown.
  • Serve on a plate and garnish with side dishes and tomato sauce.

WHAT IS A KANI CREAM KOROKKE

In Japan, crab cream croquettes are served everywhere from cheap and cheerful Western style diners to boozy izakayas (gastropubs) – and are a favorite in the ubiquitous bento box lunches eaten throughout the country. And while many international croquette recipes use potato as a binding agent, this iconic Japanese crab version calls for a filling closer to a bechamel sauce. It’s breaded in airy panko breadcrumbs and deep fried until crisp on the outside, while retaining a thick velvety interior. 


Fun fact: kani is Japanese for crab – and korokke is the Japanese phonetic pronunciation of croquette.

HOW TO PERFECTLY MIX THE CROQUETTE FILLING

Place the cooked mushrooms and onions into the jar of your Tiger Edge blender – along with the canned crab, milk and powdered bouillon. Mix for 10 seconds with the speed dial set around the halfway point. For a good croquette, the secret is evenly mixed – but not overmixed.

EXPERT TIPS AND VARIATIONS

Be sure to cool the croquette mixture in the fridge before breading and frying. This makes the croquettes easier to form and apply the breadcrumbs. If the mixture is hot (or even warm) it won’t be set enough to handle without falling apart.

Use a large spoon or ice cream scoop to portion the croquettes. This ensures that they’ll all be relatively uniform in size. That way they’ll fry in the hot oil at the same rate.

Keep an eye on the oil temperature. We recommend keeping the cooking oil at an even temperature of 350°F. Too high and the croquettes will burn quickly.

Serve with a dipping sauce. We’re big fans of using tomato sauce – but another popular Japanese option is tonkatsu sauce. Like it spicy? Serve with sriracha and mayo on the side.

Products used in this recipe

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