Crab Cream Croquette Recipe (Kani Kurimu Korokke)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Take a medium saucepan and melt unsalted butter over medium-low heat. Add diced yellow onion and sauté until soft and translucent (don't let it brown).

Step 2

Once the onion is soft, add crab meat and tomato ketchup. Mix until well combined.

Step 3

Sift in all-purpose flour and mix thoroughly.

Step 4

Add whole milk one-third at a time while whisking continuously.

Step 5

Add salt, ground black pepper, nutmeg powder, and shredded melting cheese.

Step 6

Switch to a spatula and keep mixing until the filling is thickened to the consistency of mashed potatoes.

Step 7

Transfer to a wide container and leave to cool. Once cool enough to touch, place in the freezer until firm enough to shape.

Step 8

Preheat your cooking oil to the correct temperature. While you wait, take a bowl and add cold water, egg, and all-purpose flour. Whisk together until a smooth batter is formed.

Step 9

Prepare two plates, one with flour for dusting and one with panko breadcrumbs.

Step 10

Remove the crab filling from the freezer and cut into equal pieces. Roll each piece into a barrel shape.

Step 11

Once the oil is hot, coat the barrels in plain flour, then egg batter, then a generous coating of panko breadcrumbs.

Step 12

Once coated, immediately place each croquette straight into the hot oil, cooking in batches. (Place uncoated croquettes in the freezer while waiting for the others to cook.)

Step 13

Fry the korokke until crispy and golden, then transfer to a wire rack to drain any excess oil.

Step 14

While they rest, mix tomato ketchup and Worcestershire sauce to make your easy korokke sauce.