crab cream croquettes
- Serves: 4
- Calories: 486 kcal
- Total Time: 1 h 30 m
- Prep: 1 h 15 m
- Cook: 15 m
- Japanese: Kani-kurīmu-korokke
- 150 g boiled crab meat
- 120 g onion
- a little salt and pepper
- 1 tablespoon butter for searing onion
- 45 g butter
- 240 ml hot milk
- 4 tablespoons flour
- 30 g flour
- 1 egg
- 60 g bread crumbs
Slice the onion. Split the crab meat into strips by hand.
Heat the 1 tablespoon of butter in a frying pan over a low flame and sear the onion. After it becomes clear, remove from the heat.
Heat the 45 g of butter in a pot over a very low flame and melt. Add the 4 tablespoons flour and stir with a spatula.
Add half of the milk and stir well with a spatula until the flour is no longer visible. Add the remaining milk and stir very well, making sure the flour does not become lumpy.
Add the onion, crab meat, salt and pepper. Stir well and remove from the heat.
Pour the mixture into a stainless steel tray and cover. Let this mixture cool down. Put it in the refrigerator and chill for 1 hour.
Remove from the refrigerator. Form into 8 cylindrical patties.
Lightly coat the patties with the flour in a pan.
Beat the egg in a bowl and coat the patties with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C and deep-fry the patties 1 to 1 1/2 minutes until golden brown.
Serve and, if you desire, sprinkle a little salt on top.
This croquette is one of the most standard Japanese croquettes. The combination of crab and white cream sauce has a refined taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist