Crabmeat is deliciously sweet. Combined with creamy ricotta and wrapped in crisp panko crumbs, and these crab and ricotta croquettes are delectable. But dip them in the sweet, sour, and salty roast tomato ponzu, and you will be asking for more.
Pass the potato flesh through a potato ricer to mash. Alternatively, use a potato masher.
If using real crab meat, pick it over to ensure there is no shell or cartilage.
Break up any large pieces.
Break up the crab surimi (if using) into similar sized pieces as the real crab.
In a bowl combine the riced/mashed potato, crab, ricotta cheese, 1 whisked egg, shichimi togarashi, and salt and gently combine.
Line a baking pan with baking paper.
Spread the crab mixture out in the pan. Choose a pan that results in the crab mixture being 20-25mm deep.
Place the pan in the freezer for an hour or two. We want it to become firm, but not freeze solid.
Bring the frying oil up to 170 degC.
Divide the mixture into 10 (????) pieces.
Form into your desired croquette shape, dust with flour, dip in the egg, then into the panko crumbs.
Fry in the oil until golden brown. Best to do only 2 or 3 at a time.
Roast tomato ponzu dip
A few days before needing the ponzu, sterilise a glass jar and lid in boiling water.
Add all the ingredients except the tomatoes to the jar and mix well. Add the lid.
Allow to steep in the refrigerator for a couple of days or up to a week.
Alternatively, if time is short, allow the ingredients to steep for an hour, then bring to a simmer in a saucepan. Remove from the heat and allow to cool.
Drain the ponzu sauce through a fine strainer.
Halve the tomatoes horizontally.
Put on a baking tray and sprinkle with salt and pepper
Roast in the oven at 130 degC for 1 hour
Remove the skin and any hard stalk/core from the tomatoes
Add tomatoes to the ponzu sauce and give it a quick blend using an immersion blender.