How to Make Japanese Crab Cream Croquette

By Sudachi · 75 min

Ingredients

Instructions

1. Melt the butter in a frying pan over medium-low heat. Sauté the onion until soft and translucent, without browning.
2. Stir in the crab meat and ketchup.
3. Sift in the flour and mix until evenly distributed.
4. Whisk in the milk, one-third at a time, mixing continuously.
5. Add the salt, black pepper, nutmeg and cheese.
6. Switch to a spatula and keep mixing until the filling is as thick as mashed potato.
7. Transfer to a wide container and let cool. Once 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 in a bowl until smooth to make a batter.
9. Set out two plates: one with flour for dusting and one with the panko.
10. Divide the chilled filling into equal portions (the base recipe makes 8) and roll each into a barrel shape.
11. Coat each piece in flour, then batter, then a generous layer of panko. Put them straight into the hot oil.
12. Fry in batches so the oil does not cool down, keeping the uncoated croquettes in the freezer until needed. Fry until golden all over.
13. Drain on a wire rack.
14. Mix the ketchup and Worcestershire sauce in a bowl for the sauce, then serve.

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

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OnionEggCheeseMilkBreadcrumbCrab