Vegan Crab Cream Korokke

Name: Vegan Crab Cream Korokke
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 50g vegan butter; 120g onion, finely diced; 50g all purpose flour; 400ml soy milk; 150g vegan shredded crab meat, sub for shredded tofu or king oyster mushroom stems; 80g corn kernels; 2 tbsp nutritional yeast; 1 tsp salt; 1/2 tsp pepper; 1/2 cup all purpose Flour; 1/2 cup all purpose flour; 2 tsp dijon; 1 1/2 cup soy milk; 1 1/2 cups panko breadcrumbs; high heat oil, like sunflower or vegetable for frying; tonkatsu sauce, to serve; vegan kewpie mayo, to serve

5 steps

Prep:20minCook:25min

A vegan version of Japanese-style 'crab' cream croquettes! Incredibly crispy on the outside with a hot, melty, creamy bechamel inside studded with corn and vegan crab. Use shredded king oyster mushroom stems or even shredded tofu in lieu of vegan crab if you don't have access to it. These can be frozen and make an excellent snack for entertaining! Reheat in the airfryer.

Updated at: Thu, 17 Aug 2023 12:01:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories277.3 kcal (14%)

Total Fat11.2 g (16%)

Carbs34.4 g (13%)

Sugars2.5 g (3%)

Protein8.8 g (18%)

Sodium485.9 mg (24%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

In a large saucepan melt butter and fry onion til translucent. Add flour and fry for a minute or so until flour just starts to brown. Turn heat right down and add the soy milk, stirring continually until the flour dissolves and mixture begins to thicken evenly. Season with salt, pepper, nutritional yeast and stir in the crab and corn kernels and turn the heat off.

Step 2

Transfer cream mixture into a greased tray and spread out. Allow to cool. Cover with a plastic bag and refrigerate for 6 hours or overnight for mixture to firm up.

Step 3

Oil your hands and use a small ice cream scoop to portion balls of the mixture and roll into small balls, pucks or football shapes. Try to squeeze the balls tight so that there are no air bubbles in your cream as these can expand and burst when frying.

Step 4

Prepare 3 bowls. In the first, place the flour for the dry coat. In the second mix all wet coat ingredients. In the 3rd place the panko crumbs. Coat all the cream balls in the flour mixture, then the wet coat, then the panko bread crumbs.

Step 5

Heat up a few inches of oil in a large wok or a large pot to 190ºC. Deep-fry balls in batches until golden brown and crispy (about 4 minutes). Drain on some paper towel and serve with tonkatsu sauce and mayo!