Kani Cream Korokke
Kani Cream Korokke - Japanese Creamy Crab Croquettes
Growing up in a small hometown in Japan, there was a charming mom-and-pop Yoshoku restaurant my family frequented a few times a year. Each visit was a delightful treat, and I always knew exactly what I wanted to order: Kani Cream Korokke, or creamy crab croquettes. These deep-fried goodies are crispy on the outside, with a rich, creamy crab-filled center that is simply irresistible.
Here is the recipe for you:
RECIPE
Servings: 8-10 pcs
Time: 40 min (+1hr rest in the fridge)
Ingredients:
Filling
1 cup crab meat
1/2 pcs onion
2 tbsp butter
salt and pepper
Cream Sauce
3 tbsp flour
2 cups milk
salt and pepper
Coating
4 tbsp flour
1 pcs egg
1 tbsp water
1 & 1/2 cup panko (Japanese breadcrumbs)
cooking oil
Tools:
Instructions:
Melt the butter in a pan over medium heat. Add the sliced onion and sauté until translucent.
Sprinkle in the flour and mix well to form a roux. Gradually add the milk, stirring continuously to avoid lumps.
Add the crab meat, and continue to stir until the mixture thickens to a creamy, starchy consistency. Season with salt and pepper to taste.
Remove from heat and let the mixture cool in the fridge until it firms up, making it easier to shape.
Once the filling has cooled and firmed, shape it into cylinder or oval shapes using your hands.
Set up a coating station with three shallow dishes - flour, beaten egg, and panko.
Coat each korokke first in flour, then dip in the egg mixture, and finally roll in panko until fully coated.
Heat the cooking oil in a deep pan or fryer to 180°C (350°F). Carefully add the coated korokke to the hot oil and fry until golden and crispy, about 3-4 minutes.
Tips to Make Perfect Korokke:
Consistency of the Filling: Ensure the filling is thick and starchy. If it's too runny, it won't hold its shape. Cook the mixture until it reaches a thick, paste-like consistency, and avoid adding too much milk at once.
Chill the Filling: Allow the creamy crab filling to cool and firm up in the fridge before shaping. This makes it much easier to handle and prevents the korokke from falling apart during the coating and frying process.
Proper Coating: Make sure each korokke is evenly coated with flour, egg, and panko. This creates a barrier that keeps the creamy filling inside and results in a perfectly crispy exterior. Don't skip the flour step, as it helps the egg and panko adhere better.
Fry in Batches: Avoid overcrowding the pan when frying the korokke. Frying in small batches ensures even cooking and prevents the oil temperature from dropping too much, which can lead to soggy croquettes. After frying, let the korokke drain on paper towels to remove excess oil.
