Crab and Taro Korroke

Crispy Japanese croquettes filled with sweet crab and creamy taro — it's like a seafood hug in a breadcrumb jacket.

Ingredients:

● 1 pound (500 g) crab meat 

● 3 tablespoons (*3 b) unsalted butter 

● 2 tablespoons all-purpose flour 

● 1 teaspoon garlic powder 

● I teaspoon salt 

● 1 teaspoon pepper 

● 2 cups (100 g) panko 

● 1 cup (140 g) all-purpose flour 

● 1 teaspoon ground fennel 

● ½ onion, diced 

● 1 shallot, diced 

● 3 eggs 

● 6 ounces (175 g) soft tofu 

● 3 to 4 medium (700 g) taro peeled, cooked, and mashed 

Directions: 

1. Slice and peel taro. Cut into cubes enough to fit in a pot. 

2. Fill pot with water until boiling. Boil taro for 15-20 minutes 

3. Drain and mash taro until smooth set aside 

4. In a separate pan, sauté onions, shallots with butter until brown.

5. Add flour, garlic powder, fennel powder, salt and pepper and cook for a minute.

6. Add into the mash taro and mix.

7. Add soft tofu and crab meat and mix again. 

8. Shape and form a ball and place on a tray to refrigerate and harden for half an hour.

9. Coat each ball in flour, egg wash and panko. 

10. Deep fry until golden brown. Serve.