Best Japanese Crab Cream Croquettes Recipe (Kani Kurimu Korokke)

By Sudachi · 120 min

Ingredients

Instructions

1. Melt the butter in a frying pan over medium-low heat. Soften the diced onion without browning it.
2. Stir in the crab meat and ketchup.
3. Sift in the flour and mix until evenly combined.
4. Gradually whisk in the milk, adding it in three parts.
5. Add the salt, black pepper, nutmeg and cheese.
6. Switch to a spatula and stir until the mixture thickens to the consistency of mashed potato.
7. Transfer to a wide container and let cool. When cool enough to touch, freeze for 30 minutes or until firm enough to shape.
8. Heat the oil to 170 to 180 °C. Meanwhile, whisk the cold water, egg and flour into a smooth batter. Set out a plate of flour for dusting and a plate of panko.
9. Divide the chilled filling into equal portions (8 in the base recipe) and roll each into a barrel shape.
10. Coat each piece in flour, then batter, then panko. Fry immediately in the hot oil, in batches, until golden all over.
11. Keep the uncoated pieces in the freezer while others fry. Drain on a wire rack.
12. Mix the ketchup and Worcestershire sauce to make the sauce, then serve.

Summarized from Sudachi's video. Watch it for the details.

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OnionEggCheeseMilkBreadcrumbCrab