Japanese crab tidbits
28 balls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| ¼ | cup | Cornstarch |
| ¼ | teaspoon | Salt |
| ½ | cup | Milk |
| 2 | tablespoons | Fine dry bread crumbs |
| 1 | can | (6 1/2 to 7 1/2 oz.) |
| Crabmeat, drained & flaked | ||
| 1 | quart | Corn oil |
| Soy sauce | ||
| Prepared mustard | ||
Directions
1. In small saucepan, melt margarine over low heat; stir in 1½ 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 ⅓ 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