Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Crab furai (Japanese-style crab cakes)
Flaked crab meat, corn and seasonings are shaped into patties, dredged in flour, dipped in beaten egg, covered in panko then deep fried until golden. Crab furai can be served as a snack, appetizer or main course.
Course
Appetizer, Main Course, Snack
Cuisine
Japanese
Prep Time
7
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
12
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
300
grams
flaked cooked crab meat
⅓
cup
sweet corn kernals
(we used canned)
1 ½
teaspoons
salt
½
teaspoon
pepper
1
tablespoon
potato starch
¼
cup
all-purpose flour
1
egg
beaten
½
cup
panko
cooking oil
for deep frying
½
cup
Japanese mayonnaise
lemon juice
lemon wedges
to serve
Instructions
In a bowl, mix together the crab meat, corn, salt, pepper and starch.
Divide the crab mixture into eight equal portions and shape each portion into a patty about an inch thick.
Place the flour, egg and panko in separate shallow bowls.
Dredge each crab patty in flour, coat with egg then cover with panko.
In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
Fry the crab patties (in batches if your frying pan is not so wide) until the coating is golden and crisp.
Drain the cooked crab furai on paper towels.
Stir lemon juice into the mayonnaise -- just enough to make a pleasant balance.
Serve the crab furai with the blended Japanese mayonnaise, and lemon wedges on the side.