Ingredients for 2 (made about 6):
- 200ml of milk
- 20g of butter
- 20g of flour
- 80g of crab meat (fresh or canned)
- 1 bay leaf
- panko
- 1 egg beaten
- extra flour, salt and pepper
1. Heat up the milk in a pan to about body temperature:
2. Melt some butter in another pot on low until it becomes bubbly:
Then add the flour and mix well:
3. Then start adding the milk little by little. Break it up into ~3 portions, and before adding in the next amount wait for it to come to a boil. (The recipe claims that if the milk is heated up beforehand this limits the lumping. I dunno it didn’t work so well for me..!):
Keep on mixing until smooth and thickens:
(as you can see, I had to work at beating the lumps out (the recipe says use a very fine strainer and press) but I did eventually get there after this).
Then add the crab (after draining if canned. I used fresh meat):
Bay leaf:
And cook on medium, adding salt and pepper:
And cook until the crab is not watery (important when deep frying later).
Then remove the bay leaf and spread in a plate/container:
Cover, and refrigerate for an hour. Thank you, cute cabbage cover:
4. After an hour, take a look at your crab mixture, it should feel kind of like jello:
Then start making little balls by molding and throwing them back and forth between your hands:
Then dust the balls with flour:
Gosh they look like little mochi balls again.
3. Heat up some oil (about 1cm worth) in a heavy frying pan.
Then coat each ball with egg, and then panko:
Test the oil by throwing in a little egg coated with panko in to see if it’s ready (it should start crackling), and then throw in your little balls:
And cook until golden!
Then remove by shaking off the oil, and setting in a drip pan (and patting with some paper towels for extra measure):
And serve!
Goes well with some Worcester sauce, Tonkatsu sauce, or even on their own!
not mine.credit and source: KUMIKA FOOD
