Crab Cream Croquettes

Ingredients

• 1 onion
• 60g butter
• 6 tbsp flour
• 500-550ml milk
• 160g crabsticks
• pinch of salt and pepper 
• flour, 1 egg, panko breadcrumbs (for frying)

How To Prepare

1. Peel and thinly slice the onion and fry it in a pan with butter on low heat.
2. When the onion is translucent, turn off the heat. Add the flour, mix them together well, and cook for about 2-3 minutes to cook the flour to form a roux for thickening. 
3. Gradually add the milk little by little, stirring it in order to ensure no lumps remain until it starts to thicken.
4. Add the crab sticks to the mixture and season with salt and pepper.
5. Cook for about 5 minutes. Add a little more milk according to achieve desired thickness.
6. Once it has cooked, take the mixture off the heat and spread it in a shallow tray and leave to cool. Cover tightly with cling film and keep in the fridge for at least 30 minutes.
7. When it has cooled, separate the mixture into 12 portions and make into croquette shapes. You can make small ones for your lunch box. If you have time, after forming keep in the fridge for at least 10 minutes before frying.
8. Fill three separate trays/bowls with flour, beaten eggs and panko breadcrumbs. Dip each of the croquette patties into the flour first, then the beaten egg and finally the panko until well coated.
9. In a large pan, heat some cooking oil on medium temperature and fry the croquettes until they are golden brown and crispy. Try not to turn them over too much.
10. When they are cooked eat with your favourite sauce.

not mine.credit and source: JAPAN CENTRE

Crab Rangoon

December 30, 2013 by Chungah

Prep Time 20 minutes
Cook Time10 minutes
Total Time 30 minutes
Yield 6 servings

This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite!

INGREDIENTS

2 cups vegetable oil
5 ounces drained crab meat
4 ounces cream cheese, at room temperature
1 clove garlic, minced
1 green onion, thinly sliced
1 1/2 teaspoons sesame oil
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
24 2-inch won ton wrappers

INSTRUCTIONS

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.

In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.

To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a triangle, pinching the edges to seal.

Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with dipping sauce, if desired.

NOTES

Adapted from A Family Feast

not mine.credit and owner: DAMNDELICIOUS.NET

Crab Rangoon

Crab Rangoon are deep-fried dumpling appetizers served inAmerican Chinese and, more recently, Thai restaurants, stuffed with a combination ofcream cheese, lightly flakedcrab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. These fillings are then wrapped in Chinesewonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

Crab Rangoon has been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmeserecipe,the dish was probably invented in the United States.A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.

Though the history of crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent inSoutheast Asian and Chinesecuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

not mine.credit and source: WIKIPEDIA