Crab Cream Korokke
Ingredients: Crab meat, Unsalted Butter, Onion, Button Mushrooms, Bread Flour · 35 min cook time · 650kcal · ~₩15,000
Ingredients
150g Crab meat, 20g Unsalted Butter, 60g Onion, 40g Button Mushrooms, 25g Bread Flour, 200ml Milk, 3g Salt, 1g White pepper, 10ml Vegetable oil, 50g Flour, 1개 Egg, 100g Panko, 500ml Frying oil, 1개 Fresh tomatoes, 50g Lettuce
Instructions
1. Flake the crab meat with your fingers. If using canned crab, drain the liquid in a strainer before use. Next, cut it with kitchen shears into smaller pieces.
2. Heat a frying pan and melt the unsalted butter.
3. When the butter has melted, add the chopped onion and stir-fry until it turns translucent.
4. Add the chopped button mushrooms. Cook for about 2 minutes to reduce the moisture.
5. Turn the heat to low and add the bread flour. Stir-fry until the flour is thoroughly cooked.
6. Turn off the heat and add all the milk at once. Mix it well to blend evenly.
7. Turn on the heat and stir lightly. Then, add the crab meat, salt and white pepper. Continue stirring on medium-high heat until the mixture thickens.
8. When the mixture has reached the thick consistency, transfer it to a tray greased with vegetable oil. Flatten the filling and tightly cover it with plastic wrap.
9. Place the tray on ice and put ice packs on it to cool as soon as possible. Then, chill the tray in the fridge until cold.
10. Once the filling has chilled, mark it into 6 equal portions.
11. Coat your hands with vegetable oil. Take one-sixth of the filling and shape it into a circle while pushing the air out of it.
12. Once all the filling is shaped into circles, remove the gloves and dust them with flour. Adjust the shape while covering it with flour. Use a spatula to transfer the filling into the bowl so it doesn't lose its shape.
13. Lightly dust off the excess flour and dip the filling in the beaten egg. Again, using a spatula will keep it from breaking and help to keep your hands clean.
14. Cover the fillings with a generous amount of panko, Japanese breadcrumbs and arrange them on a tray.
15. Heat the frying oil to 175 °C (347 °F). Place only 3 korokke in the oil at a time.
16. Once the korokke are in the oil, move them gently so as not to disturb the coating. Flip them over. Deep-fry them for a total of 2 to 3 minutes until deliciously browned.
17. Remove, drain the excess oil and place the korokke onto a cooling rack.
18. Serve with fresh tomatoes, lettuce or other vegetables of your choice.
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