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Kani Cream Korokke (Creamy Crab Croquettes)
Makes 8 (serves 2–3) · About 1 hr 40 min (1 hr of this is just chilling in the fridge)
A thick white sauce with imitation crab, chilled, shaped, coated and fried. Croquettes that are creamy inside.
① Cut the ingredients→② Thick white sauce→③ Chill→④ Shape and coat→⑤ Fry
What to buy
Fish cakes, dairy & eggs
Vegetables
Flour & panko
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How to make it
1
Cut the ingredients
- Finely chop the onion (cut in half lengthwise, put cut side down, and chop finely)
- Shred the imitation crab finely by hand
How to tell it's doneThe onion is in bits about 3 mm, and the imitation crab is shredded thin like threads.
2
Make a thick white sauce
- Melt 40 g butter in a frying pan over medium heat, add the onion and stir-fry 3 minutes
- Turn to medium-low heat, sprinkle in 5 tbsp cake flour, and stir-fry with a spatula for 1 minute
- Add 300 ml milk in 4–5 parts. Mix well each time, and add the next part only when it is smooth
- Add the imitation crab, 1/3 tsp salt and a pinch of pepper, and cook down 3–4 minutes, stirring
How to tell it's doneIt is thick enough that when you run the spatula along the bottom, a clear line stays and does not close up right away.
Be carefulThe thicker it gets, the more easily the bottom burns. Keep scraping the bottom with the spatula.
3
Chill in the fridge
- Spread the sauce from step 2 in a tray (or a flat plate if you do not have one) about 2 cm thick
- Press plastic wrap right onto the surface
- Let it cool a little, then put it in the fridge to chill for 1 hour or more
How to tell it's doneIt is firm enough that when you press the sauce with a finger, it dents but does not stick to your finger.
Be carefulIf it is not chilled enough, you cannot shape it and it bursts when fried. Do not rush.
4
Shape and coat
- Mark lines in the sauce from step 3 with a knife (or a spatula) to divide it into 8
- Take one at a time and, with a little cake flour on your hands, shape it into a log about 6 cm long
- Set out 3 plates: 4 tbsp cake flour / 1 egg, beaten / 200 ml panko
- Coat in this order: cake flour → egg → panko. Coat all over with no gaps
How to tell it's doneAll 8 are coated with panko, and no white sauce shows anywhere.
Be carefulIf there are gaps in the coating, sauce leaks out there while frying and the oil splatters. If you see any, coat with egg and panko again.
5
Fry
- Pour frying oil 3 cm deep into a pot and put over medium heat
- Touch the tip of dry cooking chopsticks to the bottom of the oil. When small bubbles keep fizzing from the tips, it is about 170°C. No bubbles means it is not hot enough yet; big, rushing bubbles mean it is too hot
- Gently add the croquettes from step 4 2–3 at a time from the edge of the pot. Do not touch them for 1 minute after adding
- When the bottom is golden brown, gently turn them with cooking chopsticks, and fry 3–4 minutes in total
- Take them out onto a rack or paper towels to drain the oil
How to tell it's doneThey are golden brown all over, and the bubbles in the oil have gotten smaller. Cut 1 open: the sauce inside is creamy and hot (no cold parts).
Be carefulDo not leave the stove while frying. Oil splatters, so keep your face away and do not bring your hands too close to the oil when adding. Adding too many at once lowers the oil temperature and makes them burst easily. When done, turn off the heat and do not move the pot until the oil cools.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
They burst while fryingThey were not chilled enough, or there were gaps in the coating. Next time, chill 1 hour or more in step 3 and coat all over in step 4.
It is mushy and cannot be shapedIt was not cooked down enough in step 2. Next time, cook it down until the spatula line no longer closes up. This time, chill 1 more hour in the fridge.
Burnt outside, cold insideThe oil is too hot. When the bubbles from the chopsticks rush out hard, turn the heat down and wait a little.
The coating is oilyThe oil was not hot enough. Wait until bubbles keep coming from the chopsticks before adding.
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