Appetizer > Japanese > Kani Cream Korokkes

Kani Cream Korokke with Carrots Recipe

Ingredients with Measurements:
- 2 cups cooked crab meat
- 1 cup mashed potatoes
- 1/2 cup finely chopped carrots
- 1/4 cup chopped onions
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 cup panko bread crumbs
- 1 egg, beaten
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Potato masher
- Wooden spoon
- Slotted spoon
- Paper towels

Step-by-step instructions:

1. In a mixing bowl, combine the cooked crab meat, mashed potatoes, chopped carrots, and chopped onions. Mix well.

2. In a separate saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Gradually add the milk and heavy cream, stirring constantly until the mixture thickens.

3. Add the thickened cream sauce to the crab and potato mixture. Mix well and season with salt and pepper to taste.

4. Shape the mixture into small patties, about 2 inches in diameter.

5. In a shallow dish, beat the egg. In another shallow dish, place the panko bread crumbs.

6. Dip each patty into the beaten egg, then coat with the panko bread crumbs.

7. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.

8. Fry the patties in batches until golden brown, about 3-4 minutes per batch.

9. Use a slotted spoon to remove the patties from the oil and place them on a paper towel-lined plate to drain excess oil.

10. Serve hot with your favorite dipping sauce.

- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
- Fry the patties in oil at 350°F.
Serving size:
- This recipe makes about 12-15 patties.

Nutritional information:
- Calories: 180 per patty
- Fat: 8g
- Carbohydrates: 18g
- Protein: 9g

Substitutions for ingredients:
- Instead of crab meat, you can use canned tuna or salmon.
- Instead of mashed potatoes, you can use sweet potatoes or cauliflower mash.
- Instead of carrots, you can use other vegetables like corn or peas.

- Add chopped herbs like parsley or cilantro to the mixture for added flavor.
- Add grated cheese to the mixture for a cheesy twist.
- Make mini patties and serve as appetizers.

Tips and tricks:
- Make sure the oil is hot enough before frying the patties to ensure a crispy texture.
- Use a slotted spoon to remove excess oil from the patties after frying.
- Serve with a dipping sauce like tartar sauce or aioli.

Storage instructions:
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the patties in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the patties on a bed of lettuce or with a side salad for a refreshing touch.
- Garnish with chopped scallions or sesame seeds for added texture.

- Serve with a cold beer or a glass of white wine.

Suggested side dishes:
- French fries or sweet potato fries
- Coleslaw or potato salad
- Grilled vegetables

Troubleshooting advice:
- If the patties fall apart while frying, add more bread crumbs to the mixture to help bind it together.

Food safety advice:
- Make sure the crab meat is fully cooked before using it in the recipe.
- Use a food thermometer to ensure the oil is at the correct temperature for frying.

Food history:
- Korokke is a Japanese dish that was introduced during the Meiji period. It is a variation of the French croquette.

Flavor profiles:
- Creamy, savory, and slightly sweet.

Serving suggestions:
- Serve hot as a main dish or as an appetizer.

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Region: Japanese

Taste: Crispy, Creamy, Savory, Sweet, Tangy