- Crab meat - 100 Grams
- Corn canned - 1/3 Cups
- Bulb - 1/2 Pieces
- Butter - 2 Art. spoons
- Flour - 8 Art. spoons (4 - in a dish, 4 - for a breading)
- Milk - 1 Glass
- Cream thick - 1/4 Cups
- Salt, pepper - - To taste
- Egg whipped - 1 piece
- Breadcrumbs - 50 Grams
Prepare all the necessary ingredients - we disassemble the crab meat on the veins, and with the corn, we will drain the water. Bulb thin-thinly sliced. It is best to do this with the help of a slicer - so thinly it is impossible to cut it manually. Fry onions in butter until transparent. Then add to the onions 4 tablespoons. flour and, quickly mixing, fry until the onion and flour do not grasp. Now add milk and cream, season with salt and pepper. Stir and let the sauce get a little thick. Next, add corn and crab meat and mix well. After 1-2 minutes, remove the frying pan from the fire. We shift the mixture into a container and send it to the refrigerator for 1 hour, so that the mixture is slightly hardened. The solidified mixture is divided into 5-6 parts, each of which rolls in the form of a pie. Every pie rolls in flour. Then we dip each pie into the beaten egg. Finally, we roll croquettes in breadcrumbs. Heat the oil in a frying pan. In the hot oil we lay out our croquettes, fry for a few minutes until the golden color of the crust is sure. Croquettes are ready. Serve as a hot dish with a side dish. or as a cold snack. Bon Appetit!
Servings: 3-4