Ingredients with Measurements:
- 1 can of crab meat (6 oz)
- 2 medium potatoes, peeled and diced
- 1/2 cup of chopped onions
- 1/4 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1/4 cup of panko breadcrumbs
- 1 egg, beaten
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Potato masher
- Large skillet
- Spatula
- Plate lined with paper towels
Step-by-step instructions:
1. In a medium saucepan, boil the diced potatoes until they are soft and tender. Drain the water and mash the potatoes with a potato masher.
2. In a large mixing bowl, combine the mashed potatoes, crab meat, chopped onions, heavy cream, all-purpose flour, panko breadcrumbs, beaten egg, salt, black pepper, garlic powder, onion powder, and paprika. Mix well until all ingredients are fully incorporated.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, scoop the potato and crab mixture and form it into a ball. Flatten the ball slightly to form a patty.
5. Place the patty in the skillet and cook for 3-4 minutes on each side, or until golden brown.
6. Once cooked, remove the patty from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
7. Repeat steps 4-6 until all of the potato and crab mixture has been used.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
This recipe makes 8-10 Kani Cream Korokke with Onions.
Nutritional information:
Calories per serving: 180
Fat per serving: 9g
Carbohydrates per serving: 19g
Protein per serving: 6g
Substitutions for ingredients:
- Instead of crab meat, you can use canned tuna or cooked shrimp.
- Instead of heavy cream, you can use milk or half-and-half.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- Add chopped green onions or chives to the potato and crab mixture for extra flavor.
- Add a teaspoon of soy sauce or Worcestershire sauce to the mixture for a savory taste.
- Add a tablespoon of grated Parmesan cheese to the mixture for a cheesy flavor.
Tips and tricks:
- Make sure to drain the canned crab meat well before using it in the recipe.
- Use a non-stick skillet to prevent the patties from sticking to the pan.
- If the mixture is too wet, add more breadcrumbs or flour to thicken it.
- If the mixture is too dry, add more heavy cream or milk to moisten it.
Storage instructions:
Store the Kani Cream Korokke with Onions in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Kani Cream Korokke with Onions, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Kani Cream Korokke with Onions on a bed of lettuce or with a side of steamed rice.
Garnishes:
Garnish the Kani Cream Korokke with Onions with chopped parsley or cilantro.
Pairings:
Pair the Kani Cream Korokke with Onions with a side of miso soup or a Japanese-inspired salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Edamame
- Japanese-style potato salad
Troubleshooting advice:
- If the patties fall apart while cooking, add more flour or breadcrumbs to the mixture to help bind it together.
- If the patties are too dry, add more heavy cream or milk to the mixture to moisten it.
Food safety advice:
- Make sure to cook the Kani Cream Korokke with Onions to an internal temperature of 165°F to ensure that they are fully cooked.
- Store the Kani Cream Korokke with Onions in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
Korokke is a Japanese dish that was introduced by the French during the Meiji period. It is a popular snack food in Japan and is often sold in convenience stores and food stalls.
Flavor profiles:
The Kani Cream Korokke with Onions has a crispy exterior and a creamy, savory interior. The crab meat adds a seafood flavor, while the onions add a sweet and slightly tangy taste.
Serving suggestions:
Serve the Kani Cream Korokke with Onions as an appetizer or a snack. It can also be served as a main dish with a side of steamed rice and vegetables.
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Region: Japanese