Crab Cream Croquette (Kani Kurimu Korokke)

Method16 steps

1. 1

   Step 1: Measure the filling ingredients before heating. Melt 30 g unsalted butter over medium-low heat in a medium saucepan. Add the 170 g finely diced onion and sauté until soft and translucent without browning.

   Uses 30 g butter · 170 g onion (finely diced)

   
2. 2

   Step 2: Stir the 110 g canned crab meat and the separate 1 tsp filling ketchup into the softened onions from step 1 until well combined.

   Uses softened onions and melted butter · 110 g crab meat (canned) · 1 tsp tomato ketchup

   
3. 3

   Step 3: Sift the 4 tbsp filling flour into the crab mixture from step 2 and mix thoroughly.

   Uses crab and onion mixture · 4 tbsp all-purpose flour

   
4. 4

   Step 4: Gradually add all 200 ml whole milk to the roux from step 3 in three additions, whisking continuously until smooth between additions. Use cold or room-temperature milk, as the author recommends.

   Uses crab and onion roux · 200 ml whole milk

   
5. 5

   Step 5: Add the ¼ tsp salt, 1 pinch black pepper, 1 pinch nutmeg and 2 tbsp grated melting cheese to the milk-and-roux mixture from step 4.

   Uses crab béchamel mixture · ¼ tsp salt · 1 pinch ground black pepper · 1 pinch nutmeg powder · 2 tbsp preferred shredded melting cheese (grated cheddar or similar)

   
6. 6

   Step 6: Switch to a spatula and keep stirring the filling from step 5 over the gentle heat until fully cooked and as thick as mashed potato. Remove from the heat.

   Uses seasoned crab and cheese béchamel

   
7. 7

   Step 7: Spread the cooked filling from step 6 in a wide shallow container and cool promptly. Once cool to the touch, place it in the freezer for about 30 minutes, until firm enough to shape. Chill only to firmness for this route, without freezing it solid.

   Check filling firmness · 30 minUses cooked thick crab filling

   
8. 8

   Step 8: Heat enough cooking oil in a suitable deep pot to fully submerge a small batch of croquettes, aiming for 170–180 °C (338–356 °F). Watch the oil as it heats. Meanwhile, whisk 50 ml cold water, 1 egg and the separate 5 tbsp batter flour in a bowl until smooth.

   Uses cooking oil (for deep frying) · 50 ml cold water · 1 egg · 5 tbsp all-purpose flour for batter

   
9. 9

   Step 9: Set out two coating plates: one with the extra flour for dusting and the other with the 75 g panko.

   Uses Extra all-purpose flour as needed for dusting the croquettes · 75 g panko breadcrumbs

   
10. 10

    Step 10: Take the firm filling from step 7 out of the freezer and divide it into 8 equal portions.

    Uses firm chilled crab filling

    
11. 11

    Step 11: Working quickly, roll each of the 8 portions from step 10 into a barrel shape. Keep the portions firm; warm hands can make the filling sticky.

    Uses eight portions of firm crab filling

    
12. 12

    Step 12: Once the oil is at 170–180 °C, coat only a small batch of barrels from step 11. Dust each lightly with the flour from step 9, dip in the batter from step 8, then coat thoroughly and evenly in the panko from step 9. Keep the remaining barrels and coating supplies for the next batch.

    Uses A small batch of the eight shaped barrels · Enough from the prepared dusting-flour and panko plates · Enough prepared egg batter to coat this batch

    
13. 13

    Step 13: Immediately lower the coated batch from step 12 carefully into the hot oil from step 8, without overcrowding. Keep the uncoated barrels in the freezer while this batch fries so they remain firm. Maintain the oil at 170–180 °C.

    Uses The freshly coated batch · The heated oil in the frying pot · Remaining uncoated barrels kept firm during frying

    
14. 14

    Step 14: Fry the batch from step 13 until the coating is crisp and golden and the filling is hot all the way through. Leave the fragile croquettes alone until their crumb coat has hardened; use a mesh spoon to lift them onto a wire rack to drain. Bring the oil back to 170–180 °C and repeat steps 12–14 with the remaining barrels until all 8 croquettes are fried.

    Uses Current croquette batch frying in the oil · Remaining barrels, coated and fried in subsequent small batches · Remaining prepared batter, as needed for later batches · Remaining coating supplies, as needed for later batches

    
15. 15

    Step 15: While the fried croquettes drain, mix the separate 2 tbsp sauce ketchup and 1 tbsp Worcestershire sauce in a small bowl.

    Uses 2 tbsp tomato ketchup · 1 tbsp Worcestershire sauce

    
16. 16

    Step 16: Serve the 8 hot, drained croquettes from step 14 with the sauce from step 15.

    Uses All eight fried croquettes, drained on the rack · Prepared ketchup–Worcestershire sauce, served as desired