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Crab Cream Croquette (Kani Kurimu Korokke)
4.8 from 8 votes

Crab Cream Croquette (Kani Kurimu Korokke)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
45 mins
Total Time
1 hr 15 mins
Servings: 8 croquettes
Course: Side Dish, Main Course, Appetizer, Snacks
Cuisine: Japanese

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
    Cup of Yum
  1. 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).
  2. Once the onion is soft, add 110 g crab meat and 1 tsp tomato ketchup. Mix until well combined.
  3. Sift in 4 tbsp all-purpose flour and mix thoroughly.
  4. Add 200 ml whole milk one-third at a time while whisking continuously.
  5. Add ¼ tsp salt, 1 pinch ground black pepper, 1 pinch nutmeg powder and 2 tbsp preferred shredded melting cheese. 
  6. Switch to a spatula and keep mixing until the filling is thickened to the consistency of mashed potato.
  7. 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
  1. 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.
  2. Prepare two plates, one with flour for dusting and one with 75 g panko breadcrumbs.
  3. Remove the crab filling from the freezer and cut into 8 equal pieces.
  4. Roll each piece into a barrel shape.
  5. Once the oil is hot, coat the barrels in plain flour, then egg batter, then a generous coating of panko breadcrumbs.
  6. 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.)
  7. Fry the korokke until crispy and golden, then transfer to a wire rack to drain any excess oil.
  8. While they rest, mix 2 tbsp tomato ketchup and 1 tbsp Worcestershire sauce to make your easy korokke sauce.
  9. 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.