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 a little time, but the steps are simple and easy! The batter makes breading them a breeze.
I love the creamy béchamel (white sauce) paired with the umami-rich imitation crab and onions. It’s like bonbon chocolate… once you crack the outside, the inside is so soft and creamy.
Besides Japanese Beef Curry and Karaage, this dish is a perfect introduction to Japanese flavors with a western twist, making it great for kids or anyone new to Japanese cuisine. Plus, who can resist a deep-fried, crunchy, flavor-packed bite?
Why You'll Love This Recipe
- Creamy Inside, Crispy Outside: The perfect combo that makes this dish totally irresistible!
- Umami-Packed Filling: Imitation crab adds a lot of dashi to the white sauce, and a hint of nutmeg (optional) really brings out those flavors!
- Easy to Bread: Using batter instead of coating the croquette with flour and egg separately makes this process way easier than other recipes!
- Great Introduction to Japanese Food: If you’re serving Japanese food to someone who’s never tried it, this recipe is a great choice! It’s part of Yoshoku (Western-influenced Japanese food), so it’s not exactly traditional, but they won’t mind because it tastes so good 🙂
Notes on Ingredients
See the recipe card for the full ingredients list.
- Imitation Crab: Made from ground white fish, so it’s not actually crab, but it’s a popular and affordable alternative to real crab in Japan.
- Broth Paste: Adds extra umami to the filling. I used Better Than Bouillon.
- Panko: You can use regular panko from the grocery store, but I highly recommend choosing Japanese panko, like Kikkoman, for that airy, crunchy texture.
How to Make Japanese Creamy Crab Croquette
- Step 1: Mince the onion and shred the imitation crab
- Step 2: Melt butter in a pan, then cook the onions until soft and translucent
- Step 3: Stir in the flour with the onions, then slowly add the milk and simmer until it thickens
- Step 4: Add the crab and seasonings, then mix
- Step 5: Transfer the mixture to a metal tray, cover with plastic wrap to prevent gaps, and chill in the fridge for at least an hour
- Step 6: Once chilled, divide the mixture into portions and shape them into balls. Freeze for 10 minutes
- Step 7: Make the batter, dip each croquette in the batter, then coat with breadcrumbs. Freeze again for 10 minutes
- Step 8: Deep fry them until golden brown
Kurumi's Tips
- Chill the Filling Well: This helps thicken the white sauce, making it easier to shape.
- Maintain the Right Oil Temperature: If the oil is too cool, the inside will warm up before the outside forms a crust, which can cause them to burst. Check the temperature and fry only 1–2 croquettes at a time to avoid cooling the oil too much.
- Don’t Move Them Around Too Much: This prevents the breading from falling off and keeps the filling intact.
- Let Residual Heat Finish the Cooking: Take them out once they’re golden brown and let the heat continue cooking the inside to avoid any explosions.
What to Serve with Japanese Creamy Crab Croquettes
Since crab cream croquettes are rich and creamy, I like to balance them with something light and refreshing.
They go great with bread or rice, plus a simple salad like marinated tomatoes, gomaae (spinach with sesame dressing), or sunomono. For a cozy touch, serve them with miso soup or a light vegetable soup made with bouillon.
Storage & Reheating Instructions
- To store: Once cooled, wrap each croquette in plastic wrap and place them in an airtight bag, like a Ziploc. They’ll keep in the fridge for up to 2 days or in the freezer for up to 3 weeks.
- To reheat: Unwrap the croquette before reheating. If frozen, microwave them for about 45 seconds, or until defrosted and slightly warm. Then, bake in a preheated oven at 450°F for 5–6 minutes or air fry at 400°F for 4–6 minutes, flipping halfway through.
FAQs
Creamy Crab Croquette (kani cream korokke, カニクリームコロッケ) is a delicious dish that originated in Japan and is part of Yoshoku, which is Japanese-style Western cuisine.
Unlike regular potato korokke, which uses potatoes, this version is made with béchamel sauce (white sauce), giving it a creamy inside while keeping the outside nice and crispy.
While it’s not as common as potato korokke, creamy crab croquette is still a favorite in Japan and has been loved for a long time.
Yes! You can prep 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 like a Ziploc. They’ll keep for up to a month.
When you're ready to cook, microwave the frozen croquettes for about 45 seconds, or until defrosted and slightly warm. Then, deep-fry at 355°F (180°C) or bake (475°F) / air-fry (400°F) until golden brown. Be careful not to over-microwave, as this can cause them to burst.
Yes! Spray oil on the surface of the croquettes, or mix 2 tablespoons of oil with ¾ cup of panko, then bread the croquettes as usual.
- Air Fryer: Preheat to 400°F and cook for about 15-18 minutes, flipping halfway through.
- Oven: Preheat to 475°F and bake for 20–25 minutes, flipping halfway through.
For the best results, I highly recommend using an air fryer!
Japanese croquettes (korokke) are inspired by French croquettes, but the main difference is the base. Japanese croquettes are usually made with mashed potatoes, while French croquettes use a creamy white sauce mixed with seafood and/or meat. This crab croquette is actually closer to a French croquette than the traditional potato-based Japanese korokke!
More Japanese Main Dish Recipes
Looking for other recipes like this? Try these:
💌 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!
📖Recipe
Japanese Creamy Crab Croquette (Kani Cream Korokke)
Ingredients
- oil for deep-frying
For the white sauce
- 1 onion minced
- 8 ounces imitation crab 227g, about 2 cups of shredded imitation crab
- 3 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups whole milk 500ml
- 1.5 teaspoons broth paste (see Note 1)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg optional
For the batter
- ½ cup cornstarch
- ¼ cup water
- 2 tablespoons mayonnaise
- 5 ounces panko bread crumbs (see Note 2)
Instructions
- Prep the Ingredients: Mince 1 onion and shred 8 ounces imitation crab into strips by hand.
- Cook the Onions: Add 3 tablespoons unsalted butter to a cold pan, then turn the heat to medium. Once the butter has melted, toss in the onions and cook until they're soft and translucent—this should take about 5 minutes.
- Make the White Sauce: Turn off the heat and stir in 6 tablespoons all-purpose flour. Then, turn the heat back to medium and slowly whisk in 2 cups whole milk, a little at a time (about 6–8 additions). Keep stirring constantly until the sauce thickens enough that you can draw a line across the bottom of the pan—this usually takes around 5 minutes. If you notice any lumps, press them down with your spatula to break them up so everything blends smoothly.
- Add Crab and Seasonings: Turn off the heat and mix in the crab, 1.5 teaspoons broth paste, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon nutmeg (optional).
- Chill the Mixture: Transfer the sauce to a tray, press plastic wrap against it to eliminate gaps, and chill in the fridge for at least an hour (see Note 3).
- Shape the Croquettes: Line a plate with parchment paper. Divide the chilled mixture into portions and shape each one into a barrel, pressing out any air. Place them on the lined plate and chill in the freezer for 10 minutes.
- Prepare the Breading: In a small bowl, whisk together ½ cup cornstarch, ¼ cup water, and 2 tablespoons mayonnaise until smooth. Place 5 ounces panko bread crumbs on a plate.
- Bread the Croquettes: Take the croquettes out of the freezer and dip each one into the batter (make sure to give it a quick whisk first since the cornstarch tends to sink to the bottom). Shake off any excess, then coat them really well in panko (see Note 4), making sure every surface is covered to keep them from bursting. Press the croquettes into the panko a few times to help it stick. Place them on a parchment-lined plate and pop them back in the freezer for another 10 minutes.
- Prepare the Oil: While the croquettes chill, heat enough oil in a pot (enough to cover at least half their height, ideally all the way) to 355°F (180°C).
- Deep-Fry the Croquettes (see Note 5): Fry 2–4 croquettes at a time for about 2–3 minutes on each side until they’re golden brown. Be gentle when flipping so the coating stays intact. Drain on paper towels and let them cool for about 3 minutes before serving to avoid burns.
- Serve and Enjoy: After letting the croquettes rest for a bit, serve them as they are or with a sauce like tonkatsu sauce. Enjoy!
Notes
- (Note 1) Broth Paste: I use Better Than Bouillon Seasoned Vegetable Base, but feel free to use whatever you have. Just keep in mind that salt levels differ between brands, so taste the white sauce before adding more salt.
- (Note 2) Choosing the Right Panko: Go for high-quality Japanese panko, like Kikkoman, if you can. It’s softer and finer than the regular kind you usually find, which makes for tastier croquettes.
- (Note 3) Food Tray for Chilling: I use the MUJI Stainless Steel Vat because it chills the white sauce quickly thanks to its excellent thermal conductivity. But any tray or bowl will do—just know it might take a bit longer if it’s not stainless steel.
- (Note 4) Breading: It’s important to shake off any extra batter and fully coat the croquettes in panko. This step is key to prevent the croquettes from bursting during frying.
- (Note 5-1) Oil Temperature: Keep a close eye on the oil temperature. If it’s too low, the inside warms up before the outside hardens, which can cause the croquette to explode. A deep fryer is ideal, but if you’re using a pot, a thermometer is a must. If the oil gets too hot, simply remove the pot from the heat for a moment.
- (Note 5-2) Baked/Air-Fried Option: Not a fan of deep-frying? No problem—you can totally skip it. Just spray a little oil over the croquettes and try one of these methods:
- Air fryer (my go-to): Preheat to 400°F and cook for about 15–18 minutes, flipping halfway through.
- Oven: Preheat to 425°F and bake for around 20 minutes, flipping them halfway.
- Whichever method you use, try not to overheat them—too much heat can cause the croquettes to burst.
- To store: Once cooled, wrap each croquette in plastic wrap and place them in an airtight bag, like a Ziploc. They’ll keep in the fridge for up to 2 days or in the freezer for up to 3 weeks.
- To reheat: Unwrap the croquette before reheating. If frozen, microwave for about 45 seconds, or until defrosted and slightly warm. Then, bake in a preheated oven at 425°F for 5–6 minutes or air fry at 400°F for 4–6 minutes, flipping halfway through.
Kurumi says
This is one of my husband's and my favorite dishes! It feels a bit more special than everyday Japanese meals (washoku), so it's perfect for weekends or special occasions. The creamy white sauce pairs beautifully with imitation crab, and the subtle sweetness of the crab really takes it up a notch. Nutmeg is optional, but I highly recommend it. Just be careful not to burn yourself when you dig in!