Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1 can of crab meat, drained
- 1/2 cup of heavy cream
- 1/2 cup of panko breadcrumbs
- 1/4 cup of flour
- 1 egg, beaten
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Potato masher or fork for mashing potatoes
Step-by-step instructions:
1. Boil the diced potatoes in a pot of salted water until tender, then drain and mash them with a potato masher or fork.
2. Add the drained crab meat, heavy cream, panko breadcrumbs, flour, and beaten egg to the mashed potatoes. Mix well until all ingredients are evenly combined.
3. Season the mixture with salt and pepper to taste, then form it into small patties or balls.
4. Heat vegetable oil in a deep fryer or large pot over medium-high heat until it reaches 350°F.
5. Carefully place the patties or balls into the hot oil and fry until golden brown, about 3-4 minutes per side.
6. Remove the korokke from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Sprinkle the crumbled bacon on top of the korokke and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes 12-14 korokke
Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 45mg
- Sodium: 280mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 7g
Substitutions for ingredients:
- Instead of crab meat, you can use canned tuna or salmon.
- Instead of heavy cream, you can use milk or half-and-half.
- Instead of bacon, you can use ham or prosciutto.
Variations:
- Add chopped green onions or parsley to the korokke mixture for extra flavor.
- Serve the korokke with a side of Japanese mayo or tonkatsu sauce for dipping.
Tips and tricks:
- Make sure to drain the crab meat well to avoid excess moisture in the korokke mixture.
- Use a cookie scoop or spoon to portion out the korokke mixture for even sizes.
- Fry the korokke in batches to avoid overcrowding the fryer or pot.
Storage instructions:
- Store leftover korokke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the korokke in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the korokke on a bed of shredded lettuce or cabbage for a colorful presentation.
- Garnish the korokke with a sprinkle of black sesame seeds or chopped chives.
Pairings:
- Serve the korokke with a side of miso soup or edamame for a complete Japanese meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Japanese pickles
Troubleshooting advice:
- If the korokke are falling apart during frying, try adding more flour or breadcrumbs to the mixture to bind it better.
- If the korokke are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure to cook the korokke to an internal temperature of 165°F to ensure they are fully cooked.
- Always wash your hands and utensils thoroughly before and after handling raw seafood.
Food history:
- Korokke is a popular Japanese dish that originated from the French croquette. It was introduced to Japan during the Meiji period and has since become a staple in Japanese cuisine.
Flavor profiles:
- The Kani Cream Korokke with Bacon has a creamy and savory flavor with a crispy exterior and a hint of smokiness from the bacon.
Serving suggestions:
- Serve the Kani Cream Korokke with Bacon as an appetizer or main dish for a delicious and satisfying meal.
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Region: Japanese
Taste: Savory, Creamy, Crunchy, Bacon, Bacon-Flavored