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 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.
