Creamy Crab Rice Croquettes
These croquettes are mild and creamy. Deep-fried with rice flour crumbs, these croquettes have crispiness that melts in your mouth!
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Gluten-free rice flour crumbs can be purchased online or at grocery stores. Alternatively, you can make homemade breadcrumbs easily by toasting gluten-free bread slices and pulsing several times in a food processor. 4 slices make about 2 cups of bread crumbs.
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Mirin and other Japanese ingredients can be purchased online or at Asian grocery stores.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
For the white sauce
| ½ cup (100ml) | milk |
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| 1 tablespoon (10g) | rice flour |
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| 1 teaspoon (8g) | chicken bouillon |
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| ½ cup (100ml) | heavy cream |
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| 1 tablespoon (16g) | butter |
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| Salt and pepper to taste | |
For the tomato sauce
| ¼ cup (60ml) | olive oil |
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| ⅔ (100g) | onion, chopped (about ⅔ cup) |
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| ¼ (14.5oz/411g) can | diced tomato (about ½ cup) |
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| 1⅓ tablespoons (20ml) | mirin |
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| Salt and pepper to taste | |
For the rice croquette
| 2 teaspoons (10ml) | olive oil |
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| ½ (60g) | onion, finely chopped (about ½ cup) |
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| ⅓ (100g pack) | shimeji or other mushrooms, finely chopped (about ⅓ cup) |
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| 1 (6oz/170g) can | crab meat |
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| 1 cup (250g) | cooked rice |
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| 1 cup (100g) | cheese |
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| ¼ cup (40g) | spinach, chopped and frozen |
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| ⅓ cup (60g) | rice flour |
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| 1 | egg, beaten |
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| 2 cups (200g) | rice flour bread crumbs (see Tips) |
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| Oil for deep frying | |
Directions
For the white sauce
In a sauce pan, combine milk, rice flour and the bouillon. Boil over medium-high heat, stirring, until creamy.
Add heavy cream and butter. Continue to stir, and season with salt and pepper. Turn off the heat. Set aside.
For the tomato sauce
In a skillet over medium-high heat, add olive oil and sauté onions until translucent.
Add tomatoes and stir. Simmer for 20 minutes. Season with mirin, salt and pepper. Turn off the heat and set aside.
For the croquette
In a large skillet over medium-high heat, add olive oil and sauté onions and mushrooms. Mix in the crabmeat, then turn off the heat.
Add the white sauce and the rice, and combine gently. Mix in cheese and the spinach.
Transfer the batter to a flat heat-proof container and allow it cool down in the refrigerator.
Divide the mixture into 8 equal portions and form balls or desired shapes.
Dust each ball with rice flour, dip in the beaten egg, and coat with breadcrumbs.
Heat the olive oil in a skillet. Deep-fry the croquettes at 350°F (180°C) until golden brown. Serve with tomato sauce.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.