Crab Cream Croquettes Recipe – Japanese Special
Crab Cream Croquettes (also known as Japanese kani cream korokke) are rich, creamy, and golden-fried delights that combine luscious béchamel sauce with sweet crab meat. With their crispy coating and melt-in-your-mouth filling, these croquettes are an elegant appetizer or side dish that feels like a gourmet treat. Popular in Japanese and Western fusion cuisine, they’re perfect for impressing guests or indulging in a comforting seafood snack. Serve them hot with tartar sauce or tonkatsu sauce for an irresistible bite.
- Prep Time30 min
- Cook Time10 min
- Perform Time1 hr
- Total Time1 hr 40 min
For the Filling:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk, warmed
- ½ small onion, finely chopped
- 1 cup cooked crab meat (fresh or canned, drained)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
For Breading:
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
For Frying:
- Vegetable oil, for deep frying
Make the Crab Cream Filling:
Melt butter in a pan over medium heat, then sauté onion until soft and translucent.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the warm milk, stirring constantly until the mixture thickens into a smooth béchamel.
Add the crab meat, season with salt, pepper, and nutmeg.
Cook for another minute, then transfer the mixture to a tray and spread it out to cool.
Chill in the refrigerator for 1–2 hours, or until firm enough to shape.
Shape the Croquettes:
Scoop and shape the chilled mixture into oval or round patties (about palm-size).
Place them on a tray lined with parchment paper.
Bread the Croquettes:
Dredge each croquette in flour, dip into beaten egg, and then coat with panko breadcrumbs.
Chill again for 15–30 minutes for best results.
Fry:
Heat oil in a deep pan to 170–180°C (340–360°F).
Fry croquettes in batches until golden brown and crispy, about 2–3 minutes per side.
Drain on paper towels.
Serve:
Serve hot with tonkatsu sauce, tartar sauce, or a simple squeeze of lemon. Enjoy with salad or steamed vegetables for a light meal.
Recipe Notes :
Use lump crab meat for a meatier texture, or imitation crab as a budget-friendly option.
You can freeze breaded, uncooked croquettes—fry from frozen for a few extra minutes.
Keep the béchamel thick enough to hold shape when chilled, but not too stiff.
