Main ingredients 🥩
crab meatbreadegg whitepotato starch
Park Eun-young's Crab Meat Menboshah
A premium Chinese snack featuring tender, savory crab meat stuffed between slices of bread and gently fried at a low temperature for a crisp texture.
🙋 Recommended for
- ⭐ Those seeking a unique, upscale fried dish different from shrimp menboshah
- ⭐ Those who want to enjoy both a crispy texture and rich crab flavor in one bite
Ingredients needed 🛒2 servings
- steamed crab meat 200g
- bread 4 slices
- egg white 1 tablespoon
- pepper a pinch
- potato starch 1.5 tablespoons
- vegetable oil generously
Recipe 🍳
- Remove as much moisture as possible from the steamed crab meat and place it in a mixing bowl.
- Add egg white, pepper, and potato starch to the crab meat and mix thoroughly until a sticky dough forms.
- Trim the edges of the bread and cut each slice into four equal squares.
- Place a generous, round layer of the crab meat mixture onto one square of bread, then cover with another square and gently press to secure.
- Fry the menboshah in oil heated to 140–150 degrees, cooking slowly and gently.
- Turn frequently by spooning oil over the top, and remove when the bread is golden brown and the inside is fully cooked.
- Mix drained crab meat with egg white, pepper, and starch to form a sticky dough.
- Cut the bread into bite-sized pieces.
- Fill between two pieces of bread with the crab meat dough to form a sandwich shape.
- Fry in oil at 140–150 degrees, turning occasionally, until crisp and golden.
Cooking tips 💡
- Frying at high heat will burn the bread before the filling is cooked through, so always fry at a low temperature (140–150 degrees) to ensure even cooking and proper oil drainage.
- The more you knead the crab meat mixture, the stickier it becomes, which prevents it from separating during frying.
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