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Crab Cream Croquette (Kani Kurimu Korokke)

5 from 3 votes
By Yuto Omura
https://sudachirecipes.com
Japanese kani cream korokke is a delicious Japanese-style croquette filled with crab and onions and bound in a béchamel sauce. It is enjoyed for lunch, dinner, in bento lunchboxes, or even as a party appetizer!
Prep Time15 minutes
Cook Time15 minutes
Chilling Time45 minutes
Total Time1 hour 15 minutes
Course Appetizers, Bento, Main Course, Sides, Snacks
Cuisine Japanese
Servings 8 croquettes
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Appetizers, Bento, Main Course, Sides, Snacks
Cuisine: Japanese
Servings: 8 croquettes

Ingredients 
 

Filling

  • 30 g unsalted butter unsalted
  • 170 g yellow onion(s) finely diced
  • 110 g crab meat canned
  • 1 tsp tomato ketchup
  • 4 tbsp all-purpose flour
  • 200 ml whole milk
  • ¼ tsp salt
  • 1 pinch ground black pepper
  • 1 pinch nutmeg powder
  • 2 tbsp preferred shredded melting cheese grated cheddar or similar

Batter

Korokke sauce

  • 2 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce

Instructions 

Filling

  • Take a medium saucepan and melt 30 g unsalted butter over a medium-low heat. Add 170 g yellow onion(s) (diced) and sauté until soft and translucent (don't let it brown).
    frying finely diced onion with butter in a pan
  • Once the onion is soft, add 110 g crab meat and 1 tsp tomato ketchup. Mix until well combined.
    adding crab meat and ketchup to fried onions
  • Sift in 4 tbsp all-purpose flour and mix thoroughly.
    fried crab meat and onions seasoned with ketchup
  • Add 200 ml whole milk one-third at a time while whisking continuously.
    whisking milk into crab mixture
  • Add ¼ tsp salt, 1 pinch ground black pepper, 1 pinch nutmeg powder and 2 tbsp preferred shredded melting cheese. 
    adding cheese and seasonings to kani cream croquette filling in a pan
  • Switch to a spatula and keep mixing until the filling is thickened to the consistency of mashed potato.
    thickened crab cream croquette filling in a pan
  • Transfer to a wide container and leave to cool. Once cool enough to touch, place in the freezer for 30 minutes or until firm enough to shape. 
    cooling crab cream croquette filling in a wide steel container

Shaping and frying

  • Preheat your cooking oil to 170 °C (338 °F) to 180 °C (356 °F). While you wait for it to heat up, take a bowl and add 50 ml cold water, 1 medium egg(s) and 5 tbsp all-purpose flour. Whisk together until a smooth batter is formed.
    whisked egg batter in a bowl
  • Prepare two plates, one with flour for dusting and one with 75 g panko breadcrumbs.
    flour and panko breadcrumbs in steel trays
  • Remove the crab filling from the freezer and cut into 8 equal pieces.
    crab cream croquette filling divided into 8 pieces
  • Roll each piece into a barrel shape.
    crab cream croquette shaped into a barrel
  • Once the oil is hot, coat the barrels in plain flour, then egg batter, then a generous coating of panko breadcrumbs.
    crab cream croquette coated in panko breadcrumbs
  • Once coated, immediately place each croquette straight into the hot oil, I recommend cooking them in batches. (Place the uncoated croquettes in the freezer while you're waiting for the others to cook.)
    crab cream croquette deep-frying in a pot of oil
  • Fry the korokke until crispy and golden, then transfer to a wire rack to drain any excess oil.
    deep fried creab cream croquettes draining on a wire rack
  • While they rest, mix 2 tbsp tomato ketchup and 1 tbsp Worcestershire sauce to make your easy korokke sauce.
    kabocha korokke dipping sauce mixed in a small glass bowl
  • Serve and enjoy!
    deep fried creab cream croquettes on a wire rack next to a homemade korokke sauce

Notes

You can shape and batter kani cream croquette in advance, keep them in the freezer and then fry just before serving.