Mitsuko’s Crabmeat Korroke (Croquette)
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Courtesy of Casey Felton/Banh Oui
We use ketchup and mustard to flavor the mashed potato, fold in cooked sweet crab, and lastly add raw white onions for texture. We eat it with tonkatsu sauce, pickled ginger, and a cabbage slaw.
How to Make It
1
Boil potatoes until tender. Once cool, remove skin. Mash with food mill or hand mixer. Add milk and mix until incorporated. Don’t over-mix, or potatoes will become glutinous.
2
Gently mix in salt, pepper, ketchup, mustard, onion, and crabmeat.
3
Shake out flour on a rimmed plate to prep for shaping croquets.
4
Combine egg and water for egg wash in small bowl.
5
Spread panko on second rimmed plate.
6
Form crab-potato mixture into large potato-shaped croquette (about 3 oz). Should make approximately 8 croquettes.
7
Roll each croquette through flour, then egg wash, then panko and place on a separate plate.
8
In a 10-inch sauté pan, add 2 cups canola oil to create a fryer effect and bring to 325–350°F or until a sprinkle of panko sizzles.
9
Once oil is heated, add croquettes. Brown all sides. Remove and drain on paper towels.
10
Serve hot next to cabbage slaw and topped with tonkatsu sauce and pickled ginger.
Ingredients
1 lb Yukon gold potatoes (about 4 medium-sized)
¼ cup whole milk
1 tsp kosher salt (or to taste)
½ tsp ground black pepper (or to taste)
2 tsp ketchup
½ tsp Dijon-style mustard
½ small white onion, sliced very thinly
8 oz canned real lump crabmeat
1 cup all-purpose flour
1 egg
1 tbsp water
1 ½ cups panko (Japanese breadcrumbs)
2 cups canola oil (or other vegetable oil)
Cabbage slaw
Japanese pickled ginger (pink)
Tonkatsu sauce
Directions
1
Boil potatoes until tender. Once cool, remove skin. Mash with food mill or hand mixer. Add milk and mix until incorporated. Don’t over-mix, or potatoes will become glutinous.
2
Gently mix in salt, pepper, ketchup, mustard, onion, and crabmeat.
3
Shake out flour on a rimmed plate to prep for shaping croquets.
4
Combine egg and water for egg wash in small bowl.
5
Spread panko on second rimmed plate.
6
Form crab-potato mixture into large potato-shaped croquette (about 3 oz). Should make approximately 8 croquettes.
7
Roll each croquette through flour, then egg wash, then panko and place on a separate plate.
8
In a 10-inch sauté pan, add 2 cups canola oil to create a fryer effect and bring to 325–350°F or until a sprinkle of panko sizzles.
9
Once oil is heated, add croquettes. Brown all sides. Remove and drain on paper towels.
10
Serve hot next to cabbage slaw and topped with tonkatsu sauce and pickled ginger.
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