Crab & Mushroom Cream Croquette
This Crab & Mushroom Cream Croquette has a fantastic full flavour and is lovely and crunchy on the outside. I have used flour, butter and milk to make a very creamy white sauce. To give it the extra crunch I dipped into egg and Panko twice.
Ingredients
- 10 g Butter for cooking
- 3 Mushrooms (around 50g) finely sliced
- 1 Small Onion (around 90g) finely sliced
- 1 pinch Salt
- 100 g Sashimi Snow Crab
- 1 handful Salad for Each Plate or 3~4 slices of cabbage
White Sauce
- 30 g Butter for cooking
- 3 tbsp Plain Flour
- 250 ml Milk
- 1 pinch Salt
- 1 pinch Black Pepper
- 40 g Cheese cut to small pieces (easier to melt)
Frying
- 2 Eggs
- ΒΌ cup Plain Flour
- 100 g Panko
- 330 ml Vegetable Oil
Instructions
- Add the 10g butter into the pan and use low heat to melt it. Next add the mushroom and the onion, change heat to medium low heat, add a pinch of salt and fry around 3 minutes or until they become soft and onion turns to a nice colour.
- Add the crab mix it will then remove everything from the pan and put to one side.
- Add the butter and turn onto a low heat, once butter starts to melt add the flour mix it well until it comes together.
- Once mixed, slowly add the milk a bit at a time and continue to stir until everything is blended in to a creamy paste. Add salt and pepper to taste.
- Add the crab mixture back into the pan with the paste and mix well. Next add the cheese and allow it to melt. Again add salt / pepper if you like.
- Remove the mixture from the pan and put it in to a small baking tray, spread over plastic wrap so it cools quicker. Pop it in the fridge for about 45 minutes to completely cool.
- Once cooled take it out of the fridge and divide into 6 pieces (or 8 pieces if you want them smaller) and roll in to a ball.
- Prepare the plainflour, egg and Panko.
- Roll the balls in flour, then in egg and finally in Panko.
- To make it extra crunch you can dip into egg again and then into the Panko.
- Add the oil to the pan and turn to a medium heat until around 170C. Drop a few pieces of Panko into the oil and if it forms little bubbles around the edge it is ready fry. This is shallow frying, but also you can deep fry. Once the colour has turned to golden brown it is cooked and ready to plate. You may want to drain some oil by using a sieve or kitchen roll.
- Add the salad and the Croquette on the plate.
- Enjoy your meal. :)
