Japanese Creamy Crab Croquette (Kani Cream Korokke)
This creamy crab croquette is perfect for kids or date nights, with umami-rich crab, onion, and creamy filling, all in a crispy shell.
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
(1) Broth paste: I use Better Than Bouillon Seasoned Vegetable Base, but you can use any broth paste you have. The salt content varies between brands, so be sure to taste the white sauce before adding additional salt.
(2) Choosing the right panko: Use high-quality panko, ideally from Japanese brands like Kikkoman. Japanese panko is softer and finer than the kind typically found in regular grocery stores, resulting in tastier croquettes.
(3) Food tray for chilling: I use the MUJI Stainless Steel Vat for its thermal conductivity, which chills the white sauce quickly. However, you can use any tray or bowl you have. Keep in mind that it might take longer to cool the white sauce if you use a non-stainless steel tray or bowl.
(4-1) Oil temperature: Make sure to keep an eye on the oil temperature. You can use a deep fryer if you have one, but if not, use a thermometer (like this or this) and control the oil temperature by removing the pot from the heat source if the oil gets too hot.
(4-2) Baked/Air-fried option: You can bake or air-fry the croquettes instead of deep-frying them.
Preparation: Mix 2 tablespoons of oil with ¾ cup of panko, then bread each croquette as usual.
Air Fryer (recommended): 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.
🥢Serve this 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 to make it a complete meal!