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Devour.Asia

Connie Veneracion explores Asian food, history and culture

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You are here: Home / All Recipes / Crab Furai

Crab Furai

Connie Veneracion
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 or main course.
Crab Katsu Recipe
Prep Time 7 mins
Cook Time 5 mins
Total Time 12 mins
Course Main Course, Snack
Cuisine Japanese
Servings 4 people

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.
    Frying crab katsu in oil
  • Drain the cooked crab furai on paper towels.
    Crab katsu draining on paper towels
  • Stir lemon juice into the mayonnaise — just enough to make a pleasant balance.
    Japanese mayo mixed with lemon juice
  • Serve the crab furai with the blended Japanese mayonnaise, and lemon wedges on the side.

Notes

I know — the crab cakes look “katsu”. Say “katsu” and most non-Japanese people I know think of deep-fried panko-coated deep fried pork, chicken and even vegetables.
Pretty much anything can be cooked katsu-style including crab. But since “katsu” means cutlet and there is no cutlet in this recipe, the crab cakes are crab furai. 
Katsu? Furai? What’s the difference? Not much. The process of coating the main ingredient and the deep-frying that comes after are the same. Except there is no cutlet in furai.
Not a fan of crab meat? Try ebi furai.
How to Cook Crab Katsu
Keyword Crab, Katsu
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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