Creamy Crab Croquette is a popular style of korokke in Japan. Unlike croquettes made with potatoes, this recipe uses a creamy white sauce to bind together delicate crabmeat and sweet corn. It‘s a delicious treat that‘s crispy on the outside and creamy inside.
I hope everyone had a great weekend. We enjoyed our stay-cation in Half Moon Bay as I mentioned in my previous post. Half Moon Bay is located along the coastline of California and it’s about 23 miles south of San Francisco. From where we live, it only takes us 30 minutes or so to get there.
It’s a rustic coastal town with amazing Pacific Ocean views. We enjoyed eating lots of seafood, swimming in the very warm indoor pool, and having a nice Sunday brunch at the hotel. I shared some of the food pictures from my iPhone on my facebook page, but my husband will be posting his very first (and last?) post about our Sunday brunch review tomorrow on Just One Cookbook. Although it’s not our regular posting day, I hope you will come and say hello to my husband.
When I posted Korokke (Japanese croquette that is usually made of potato and meat) recipe on my website about a month ago, I received a request for Japanese Creamy Croquette from one of the readers. I’m sorry it took a long time for me to post this recipe, but thank you for patiently waiting for this recipe and I hope you like it.
Both kinds of croquettes are very popular in Japan. Since my dad likes potatoes, my mom usually cooked regular croquettes and it was more like a treat to eat creamy kind. This time I put corn inside so my kids will enjoy eating them more since they are crazy about corn.
To be honest, this is not easy to make. The mixture tends to be very sticky, and it’s tough to make ball/patty shapes. But I’m very sure, and my family would also agree, that it’ll be worth your effort. Enjoy!
Creamy Crab Croquette
For the Filling
For the Panko Breading
- ⅓ cup all-purpose flour (plain flour)
- 2 large eggs (50 g each w/o shell) (beaten)
- 1 cup panko (Japanese breadcrumbs)
- 1 Tbsp extra virgin olive oil (for coating your hands)
For the Crab and Corn Filling
- Cut 1 onion in half and thinly slice it with a mandoline slicer or knife.
- In a large, nonstick frying pan, heat 3 Tbsp unsalted butter on medium-low heat. Add the sliced onion and sauté until translucent.
- When the onion is translucent, turn off the heat. Then add ⅓ cup all-purpose flour (plain flour) and mix well. Turn the heat back on and stir constantly for 1–2 minutes.
- Pour in 1¼ cups milk, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick béchamel sauce. Keep stirring over low heat for 5–10 minutes. You want your sauce to be the consistency of thick mustard.
- Add 1 can real or imitation crabmeat and ½ cup frozen or canned corn and cook off as much moisture as possible while stirring. Season it with 1 tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Take off from the heat and allow to cool.
- Spread the mixture on the bottom of a baking pan. Cover with plastic wrap and keep in the refrigerator for 1 hour. If you don’t chill the mixture enough, the croquette might explode while deep-frying from the moisture.
- After 1 hour, prepare the three bowls: One with ⅓ cup all-purpose flour (plain flour), one with 2 large eggs (50 g each w/o shell) and 2 Tbsp oil, and one with 1 cup panko (Japanese breadcrumbs). Beat the eggs and oil together. Next, divide the chilled mixture into 10 equal portions.
- Lightly coat your hands with some of the 1 Tbsp extra virgin olive oil and scoop each portion out to make a small round patty, followed by dredging in the flour, dipping into the egg, and then coating with panko. Repeat this process with all the croquettes. Cover them with plastic wrap and keep in the fridge for at least 10 minutes.
- In a large frying pan, heat ½ inch neutral oil on medium-high heat. When it’s hot (350ºF/180ºC), fix the shape of the croquettes and slip them into the oil to deep-fry. Do not crowd the pan (maybe 4–5 croquettes at a time) and do not disturb them until the bottom side is golden brown. Then, flip and wait until the other side also turns golden brown. Transfer the croquettes onto a paper towel and serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month. Reheat in the oven or the toaster oven until the outside is crispy and the inside is warm through.