This creamy crab croquette is perfect for kids or date nights, with umami-rich crab, onion, and creamy filling, all in a crispy shell.
Chilling and shaping the croquettes takes some time, but the steps are simple and easy! The batter makes the breading process easier.
I love the creamy béchamel (white sauce) paired with the umami-rich imitation crab and onions. It’s like bonbonlike chocolate… once you crack the outside, the inside is so soft and creamy.
This dish is a perfect introduction to Japanese flavors, with its westernized twist that’s great for kids and anyone new to Japanese cuisine. Plus, who can resist a deep-fried, crunchy, flavor-packed bite?
In This Post
Jump to Recipe✏️What is Creamy Crab Croquette?
Creamy Crab Croquette (kani cream korokke, カニクリームコロッケ) originated in Japan and is part of Yoshoku, a Western-style Japanese cuisine.
Unlike regular potato korokke, which uses potatoes, this version uses béchamel sauce (white sauce), making the inside creamy while the outside stays crispy.
Although it’s not as common as potato korokke, creamy crab croquette is still popular in Japan and has been loved for a long time.
🍳Let’s Make This Together!
1. Prep the ingredients
Mince the onion and shred the imitation crab.
2. Fry the onions
Melt the butter in a pan and fry the onions until they’re soft and translucent.
3. Make white sauce
Add the all-purpose flour and mix well with the onions.
Gradually add the milk, stirring continuously, and simmer until it thickens like the picture.
4. Add crab meat and seasonings
5. Chill it in the fridge
Transfer the white sauce to a metal tray and press plastic wrap against it to prevent any gaps. Let it chill in the fridge for at least an hour.
6. shape the croquettes
Divide the white sauce into portions and shape each into a round ball. Let them chill in the freezer for 10 minutes.
7. bread the croquettes
Prepare a batter by mixing the egg, water, and flour. Dip each croquette in the batter, then coat with breadcrumbs. Chill them in the freezer for another 10 minutes.
8. deep-fry the croquettes and enjoy!
Deep-fry the croquettes at 355F/180°C for 2–3 minutes on each side or until golden brown. Enjoy!
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Japanese Creamy Crab Croquette (Kani Cream Korokke)
Ingredients
- oil (for deep-frying)
For the white sauce
- 1 onion
- 7-8 oz imitation crab (200-227g, about 2 cups of shredded imitation crab)
- 3 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups whole milk (500ml)
- 1 teaspoon broth paste (note 1)
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon nutmeg (optional)
For the batter
- ¼ cup all-purpose flour
- 1 large egg
- 2-3 tablespoons water
- 5 ounces panko bread crumbs (note 2)
Instructions
- Prep the ingredients: Mince 1 onion and shred 7-8 oz imitation crab into strips with your hands.
- Cook the onions: Add 3 tablespoons unsalted butter to a pan and turn the heat to medium. Once it melts, add the minced onions and fry until soft and translucent, about 5 minutes.
- Make white sauce: Turn off the heat, add 6 tablespoons all-purpose flour, and mix well. Turn the heat to low-medium, and add 2 cups whole milk in 6-8 additions, mixing thoroughly each time. Simmer, stirring constantly, until it thickens enough to draw a line across the bottom of the pan, about 5-7 minutes.
- Add crab and seasonings: Turn off the heat and add the crab, 1 teaspoon broth paste, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, and ⅛ teaspoon nutmeg (optional) and mix well.
- Chill the mixture: Transfer the white sauce to a tray (note 3), pressing plastic wrap against the surface to remove any gaps. Let it chill in the fridge for at least an hour.
- Shape the croquettes: Divide the white sauce into portions and shape each into barrel shapes, ensuring you remove any air while shaping them. Chill in the freezer for 10 minutes.
- Prepare the breading: In a small bowl, make the batter by whisking together 1 large egg, 2-3 tablespoons water, and ¼ cup all-purpose flour. The batter should be smooth and slightly thick but still have a runny consistency. Place 5 ounces panko bread crumbs in another small bowl or on a plate.
- Bread the croquettes: Remove the croquettes from the freezer and dip each into the batter, then coat with panko, making sure to shake off any excess batter. Place them on a parchment-lined plate and chill in the freezer for 10 more minutes.
- Prepare the oil (note 4): While letting the croquettes chill in the freezer, pour enough oil into a pot to cover at least half the height of the croquettes (ideally enough oil to cover all the height), and start heating it to 180°C (355°F) over medium-high heat.
- Deep-fry the croquettes: Fry 2-4 croquettes at a time for about 2-3 minutes on each side or until golden brown. Be careful not to scrape the batter and panko when you flip them over. Place on a paper towel-lined plate to drain excess oil. Allow them to cool for about 3 minutes before serving to avoid burning tongues!
Notes
🗄️Storage Tips
Once cooled, wrap each croquette in plastic wrap and place them in an airtight bag, such as a ziplock.
- Fridge: Store for up to 2 days.
- Freezer: Store for up to 3 weeks.
- Reheating: Remove the croquette from the plastic wrap. If frozen, microwave for 45–90 seconds until defrosted and slightly warm. Then bake in a preheated oven at 450°F for 5–6 minutes, or use a preheated air fryer at 400°F for 4–6 minutes, flipping halfway through.
🥢What to Serve with Creamy Crab Croquettes
Because crab cream croquettes are creamy and a bit heavy, I like to pair them with something light and refreshing.
You can serve them with bread or rice, along with a salad such as marinated tomatoes and/or gomaae (spinach and sesame salad), and a soup like miso soup or vegetable soup made with bouillon.
❓Frequently Asked Questions About This Recipe
Yes! You can prepare the croquettes up to Step 6 and freeze them before frying.
To freeze, place the breaded croquettes on a parchment-lined plate and freeze until solid. Then, transfer them to an airtight bag, such as a ziplock. They can be frozen for up to 1 month.
When ready to cook, microwave the frozen croquettes for 45–90 seconds until defrosted and slightly warm. Then deep-fry them at 355°F (180°C) or bake (475°F) / air-fry (400°F) them until golden brown. Be careful not to over-microwave, as this can cause the croquettes to burst.
Yes! Mix 2 tablespoons of oil with ¾ cup of panko, then bread each croquette as usual.
– Air Fryer: Bake at 400°F in a preheated air fryer for about 12 minutes, flipping halfway through.
– Oven: Bake at 475°F in a preheated oven for 20–25 minutes, flipping halfway through.
However, I highly recommend using an air fryer for the best results!
Japanese croquette (korokke) is inspired by French croquette. The main difference lies in the base: Japanese croquette is typically made with potato, while French croquette uses white sauce combined with seafood and/or meat. This creamy crab croquette is closer to a French croquette than the traditional Japanese potato croquette (korokke).
