- 300g crab meat
- ½ tsp. chopped preserved lemons
- ½ tsp. chopped fresh dill and chives
- 2 egg yolks
- 2 cups Japanese bread crumbs
- 30ml dry vermouth
- 2 tbsp. whipped cream
- Salt and pepper, to taste
Mix all ingredients in a bowl except the bread crumbs and whipped cream.
Fold whipped cream gently into mixture.
Form little patties and roll into the bread crumbs.
Keep refrigerated for at least 2 hours.
Deep fry until golden brown.
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