Crab Cream Croquette (Kani Kurimu Korokke)
User Reviews
4.8
8 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 croquettes
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Japanese
Crab Cream Croquette (Kani Kurimu Korokke)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Filling
- 30 g butter unsalted
- 170 g yellow onion finely diced
- 110 g crab meat canned
- 1 tsp tomato ketchup
- 4 tbsp all-purpose flour
- 200 ml milk whole
- ¼ tsp salt
- 1 pinch black pepper ground
- 1 pinch nutmeg powder
- 2 tbsp cheese grated cheddar or similar, preferred shredded melting
Batter
- 50 ml water cold
- 1 egg
- 5 tbsp all-purpose flour plus extra for dusting
- 75 g panko breadcrumbs see how to make your own panko breadcrumbs here
- neutral cooking oil for deep frying, generic cooking oil
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 (diced) and sauté until soft and translucent (don't let it brown).
- Once the onion is soft, add 110 g crab meat and 1 tsp tomato ketchup. Mix until well combined.
- Sift in 4 tbsp all-purpose flour and mix thoroughly.
- Add 200 ml whole milk one-third at a time while whisking continuously.
- Add ¼ tsp salt, 1 pinch ground black pepper, 1 pinch nutmeg powder and 2 tbsp preferred shredded melting cheese.
- Switch to a spatula and keep mixing until the filling is thickened to the consistency of mashed potato.
- 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.
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 egg and 5 tbsp all-purpose flour. Whisk together until a smooth batter is formed.
- Prepare two plates, one with flour for dusting and one with 75 g panko breadcrumbs.
- Remove the crab filling from the freezer and cut into 8 equal pieces.
- Roll each piece into a barrel shape.
- Once the oil is hot, coat the barrels in plain flour, then egg batter, then a generous coating of 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.)
- Fry the korokke until crispy and golden, then transfer to a wire rack to drain any excess oil.
- While they rest, mix 2 tbsp tomato ketchup and 1 tbsp Worcestershire sauce to make your easy korokke sauce.
- Serve and enjoy!
Notes
- You can shape and batter kani cream croquette in advance, keep them in the freezer and then fry just before serving.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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