Crab Cream Croquettes Recipe – Japanese Special
Crab Cream Croquettes, or Japanese kani cream korokke, are a luxurious seafood appetizer featuring a rich béchamel filling studded with sweet crab meat, encased in a golden-fried, crispy shell. The contrast between the crunch outside and the silky, creamy center makes every bite irresistible. Ideal for entertaining or elevating weeknight dinners, this decadent snack offers both elegance and comfort in one delicious 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 :
Texture Consistency: Be sure the béchamel is thick enough to hold its shape when chilled, but still smooth—over-thickening can make the interior pasty rather than creamy.
Crab Meat Options: Use lump crab meat for richer flavor and texture; imitation crab works too if you want a more budget-friendly version.
Chilling Time: Chill the filling well (1–2 hours) before shaping, and again after breading—cold croquettes fry more evenly and hold shape without falling apart.
Dipping Sauces: Serve with tonkatsu sauce, tartar sauce, or simply squeeze lemon. These dipping sauces enhance the richness and bring brightness to the rich croquettes.
