Japanese Crab Tidbits Recipe
Yield: 28 ballsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine,
1 can: , 6 1/2 to 7 1/2 oz.
1/4 cup: Cornstarch,
Crabmeat, drained & flaked
1/4 tsp: Salt,
1 quart: Corn oil,
1/2 cup: Milk,
Soy sauce,
2 tbsp: Fine dry bread crumbs,
Prepared mustard,
Directions:
1. In small saucepan, melt margarine over low heat; stir in 1 1/2 ts
cornstarch and salt until smooth.
2. Remove from heat; gradually stir in milk until smooth.
3. Bring to a boil over medium heat, stirring constantly; boil 1
minute.
4. Remove from heat; stir in bread crumbs and crabmeat.
5. Cover and refrigerate.
6. Shape into 1-inch balls; roll in remaining cornstarch, coating
evenly.
7. Pour corn oil into heavy 3-quart saucepan or deep fryer, filling
no more then 1/3 full; heat over medium heat 375F.
8. Carefully add crabmeat balls, a few at a time; fry 1 to 2 minutes,
or until golden brown.
9. Drain on paper towels; serve with soy sauce and mustard.
*From Fabulous Oriental Recipes Cookbook*
Submitted By MICHELLE BRUCE On 12-29-94
Source from luhu.jp
cornstarch and salt until smooth.
2. Remove from heat; gradually stir in milk until smooth.
3. Bring to a boil over medium heat, stirring constantly; boil 1
minute.
4. Remove from heat; stir in bread crumbs and crabmeat.
5. Cover and refrigerate.
6. Shape into 1-inch balls; roll in remaining cornstarch, coating
evenly.
7. Pour corn oil into heavy 3-quart saucepan or deep fryer, filling
no more then 1/3 full; heat over medium heat 375F.
8. Carefully add crabmeat balls, a few at a time; fry 1 to 2 minutes,
or until golden brown.
9. Drain on paper towels; serve with soy sauce and mustard.
*From Fabulous Oriental Recipes Cookbook*
Submitted By MICHELLE BRUCE On 12-29-94
Source from luhu.jp