Japanese crab tidbits

Yield: 28 balls

Measure 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

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

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