Recipe Detail Page

1 To prepare wrappers, cut each slice of bread into a round with a 3¼-inch (8.5-cm) cutter. Using a rolling pin, gently flatten each round to about ⅛-inch (3-mm) thickness.

2 To prepare filling, in a medium-size bowl, combine mayonnaise and miso and mix thoroughly. Add egg white and mix thoroughly. Stir in crab.

3 To form dumplings, place about 2 tsp (10 mL) filling in the centre of a bread round. Fold in half into a half-moon and pinch edges together firmly. If edge does not stick together, brush a bit of egg yolk where edges meet and pinch together. Repeat with remaining bread rounds and filling.

4 Over medium-high heat in a heavy deep skillet pour oil to about a 1½-inch (4-cm) depth. When oil reaches 375°F (190°C) add 3 to 5 dumplings to pan and fry until golden, turn over and brown the other side (about 30 seconds per side). Remove from pan to drain on paper towels.